Light beef rendang with rice and cucumber

Ingredients

For 1 serving

• Beef stew meat130 g
• Coconut milk80 ml
• Desiccated coconut5 g
• Shallot30 g
• Garlic1 clove
• Ginger10 g
• Lemongrass15 g
• Chili pepper1
• Turmeric1 teaspoon
• Cinnamon1 pinch
• White rice55 g
• Cucumber100 g
• Saltto taste

Method

1. Peel the shallot, garlic and ginger and blend with the chilli, turmeric and a splash of water to a smooth paste. Bruise the lemongrass with the back of a knife and tie it in a knot.
2. In a heavy-based casserole fry the paste over medium heat for 2 minutes, stirring, until fragrant; add the stewing beef, lemongrass and cinnamon and stir until the meat is coated.
3. Pour in the coconut milk and a generous glass of water, bring to the boil, then cook uncovered over low heat for 75 minutes, stirring every 10 minutes and more often towards the end, until the sauce has dried out, darkened and clings to the meat.
4. Meanwhile toast the desiccated coconut in a small dry pan over medium-low heat for 2–3 minutes, stirring, until golden; stir it into the rendang for the last few minutes.
5. With 15 minutes to go, rinse the rice and cook it in plenty of boiling salted water for the time on the packet, until tender; drain. Wash and slice the cucumber.
6. Remove the lemongrass and serve the rendang with the rice and sliced cucumber.