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Traditional beef rendang is cooked in curry sauce, but chef Alec Martin prefers to braise the beef in stock to maintain its tenderness, adding the curry sauce after.

Ingredients

Dry ingredients:

2 star anise

1 tsp coriander seeds

1/2 tsp cumin seeds

1 whole nutmeg

3 whole cloves

4 to 8 whole dried chilies, soaked (8 will be very spicy)

1 tsp curry powder

1/2 tsp white peppercorns

Wet ingredients:

2 cups chopped shallots

2 tbsp chopped garlic

2 tbsp chopped ginger

2 tbsp chopped galangal

1 tbsp chopped fresh turmeric or 1 tsp dried

4 lemongrass stalks, white tender portion only, chopped

1/4 cup dried coconut, toasted

Method

Preheat oven to 350 F. Place dry ingredients on a parchment-paper lined baking sheet.

Bake for 3 to 5 minutes, or until toasted and aromatic. Cool then grind into a fine powder (a coffee grinder works best).

Add wet ingredients, except for coconut, to a food processor and process until a thick paste forms, scraping down the sides as needed.

Add toasted coconut and ground, dry spices. Reserve.

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