Beef, Butternut Squash And Potato Rendang

Ingredients

• 6 small dried chillies
• 2 tsp cumin seeds
• 1 tbsp. coriander seeds
• 2 x 400ml cans coconut milk
• 2 onions, finely chopped
• 1 tbsp. fresh ginger, grated
• 8 garlic cloves, finely chopped
• 3 tbsp. coriander roots, finely chopped (or substitute with coriander leaves and stalks)
• 1 lemongrass stalk, broken open
• 4 kaffir lime leaves, shredded (or one strip of lime peel)
• 2 tsp powdered turmeric
• 2 red chillies, finely sliced
• 600ml pint beef stock
• 1kg rump steak, cut into large cubes
• 8 new potatoes, quartered
• 1 butternut squash, cut into chunks
• 50ml fish sauce
• small amount of coriander leaves

Method

1. Dry roast the chillies over a gentle heat until fragrant, then set aside to cool.
2. Repeat with the cumin and coriander seeds. Grind the spices (including the dried chillies) to a fine powder.
3. Bring the coconut milk to a simmer.
4. Add the ground spices, onions, ginger, garlic, coriander roots, lemongrass, kaffir lime leaves, turmeric and chillies.
5. Simmer uncovered for 15 mins.
6. Add the stock and bring to the boil.
7. Reduce the heat, stir in the beef and simmer for 1 hr.
8. Add the potatoes and squash and simmer for about 30 mins or until tender and the liquid has reduced. If it becomes too try, add a little water.
9. Season with fish sauce.
10. Stir through with coriander leaves before serving.