Beef rendang

Step 1

Place the coriander and cumin in a small frying pan over medium-high heat. Cook, shaking the pan, for 2 minutes or until the mixture is aromatic.

Step 2

Transfer to the bowl of a food processor. Add the turmeric, onion, garlic, ginger and chilli, and process until smooth. Transfer to a large bowl. Add the beef and stir to coat. Cover and place in the fridge for 4 hours or overnight to marinate.

Step 3

Place the beef mixture in a large saucepan. Add the coconut milk, coconut, lemon grass and cinnamon. Bring to the boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, for 2 1/2 hours or until the beef is very tender. Remove and discard the lemon grass and cinnamon stick.

Step 4

Increase heat to medium-high. Cook, stirring often, for 25 minutes or until the liquid has evaporated. Divide the rice and beef among serving dishes. Top with the coriander leaves to serve.