Beef rendang

Ingredients
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
1 brown onion, coarsely chopped
4 garlic cloves, coarsely chopped
3cm piece fresh ginger, peeled, coarsely chopped
1 long fresh red chilli, coarsely chopped
1kg gravy beef, cut into 5cm pieces
2 x 400ml cans coconut milk
45g (1/2 cup) desiccated coconut
1 stem lemon grass, trimmed, bruised
1 cinnamon stick (see note)
Steamed SunRice White Medium Grain Rice, to serve
1/3 cup fresh coriander leaves
Select all ingredients
Method
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.