Beef rendang

1.To make curry paste, soak dried chillies in boiling water for 30 minutes, until softened. Heat a large heavy-based frying pan on medium. Cook coconut, stirring, for 2-3 minutes, until golden. Transfer to a blender.

2.Toast coriander and cumin seeds in same pan for 2-3 minutes, until fragrant. Add to coconut with soaked chillies, ginger, galangal, turmeric, eschalot, garlic and chopped lemongrass. Blend until chopped. Add 1/2 cup water and blend until smooth.

3.Heat oil in same pan on medium. Cook curry paste, stirring, for 2-3 minutes, until fragrant. Cook beef, in batches, stirring, for 3-4 minutes, until browned.

4.Return beef to pan with coconut water, coconut milk, tamarind, cinnamon, kaffir leaves, palm sugar and reserved lemongrass stalks. Stir to combine. Reduce heat to low and cook, covered, for l hour. Remove lid and simmer for 1 1/2 hrs, until beef is tender and sauce has thickened slightly.

5.Remove and discard lemongrass stalks. Season. Serve curry with steamed rice and extra kaffir lime leaves.