VIDEORECIPE Slow cooker beef rendang curry
Ingredients
- 6 thinly sliced citronella
- 1 onion
- ginger
- 6 cloves garlic
- 1 cinnamon stick
- 1 star anise
- 4 cardamom seeds
- 25 g curry powder
- 1⁄2 tablespoon cayenne powder
- 1 teaspoon turmeric powder
- 125 ml cup water
- 2 tablespoon coconut sugar
- 2 teaspoon salt
- 4 turmeric leaves
- 10 kaffir lime leaves
- 1 kg beef
- 250 ml coconut milk
- 1 tablespoon maize starch
- 1⁄2 lime juice
Latest flyers
Directions
Crush citronella, onion, ginger and garlic with a dash of water. Reserve.
Source: Youtube
Preheat the skillet over medium heat with oil. Add the crushed paste, cinnamon, cloves, cardamom and star anise, mix and cook for ten minutes until thickened.
Source: Youtube
Sprinkle oil in the slow cooker, and add the cooked pasta, water, coconut sugar, salt, turmeric and kaffir lime leaves. Mix.
Source: Youtube
Add the beef and cover the pieces with the mixture.
Source: Youtube
Cover the slow cooker and cook on high heat for 4 hours. After 2 hours stir carefully.
Source: Youtube
In a bowl mix the coconut milk and cornstarch.
Source: Youtube
Remove the lid from the slow cooker and add the mixture of coconut milk and lime juice. Mix carefully. Continue cooking for another 20-30 minutes without the lid.
Source: Youtube
Serve and enjoy!
Source: Youtube