The smell of this slowcooked Indonesian beef curry is one of my favourite things, up there with the smell of Pho.
I first had proper Rendang at a now closed Malasian Restaurant in Cuba St where we dined once and allowed the chef to choose the menu. I have been trying to make mine as good as that one ever since. This recipe is close.  I use lemon leaf from my tree in place of the more usual kaffir lime leaves.

Ingredients

Marinade

2 tablespoon garlic paste
Chopped white of 1/2 one stalk of lemongrass
3 tablespoon tamarind paste

Paste

80g toasted coconut
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
Chopped white of 1/2 one stalk of lemongrass
3 green chillis
1 whole head of garlic peeled and segmented
2 tablespoons ginger paste
3 onion diced
2 tablspoons of crushed peppercorns
2 tablespoon brown sugar
1 tsp salt

Stewing beef cut in large cubes
5 stalks of lemongrass
4 lemon leaf
3 star anise
3 cloves
3 sticks cinnamon
A good splash of fish sauce
A splash of vegetable oil
1 400ml can coconut milk

Combine beef and marinade ingredients refrigerate over night.

Heat oven ti 150c

Combine spice paste ingredients in a food processor and blitz with a splash or 2 of water till it resembles a paste

Heat oil in a dutch oven , add whole spices, fry 30s, add beef and stir fry for 1 minute.

Add spice paste and stir fry for 2 min.

Add coconut milk, a splash of water mixed with any remaining marinade , lemongrass sticks, and lemon leaf. Bring it to a simmer.

Place dutch oven in the oven uncovered and slow cook for several hours till the mixture has reduced around the meat.

Serve wth a noodle salad and white rice.