Rendang

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Ingredients

2 cups unsweetened shredded coconut

1/2 pound peeled shallots, sliced

5 to 6 cloves garlic, peeled

2 to 3 teaspoons red chile flakes

2 teaspoons chopped fresh ginger

5 stalks lemongrass, coarsely chopped, or the zest of 2 lemons

2 teaspoons ground coriander

2 teaspoons fennel seeds

2 teaspoons dried cumin, seeds or ground

1/8 teaspoon freshly grated nutmeg, or to taste

1/2 teaspoon kosher salt + more to taste

2 tablespoons vegetable oil

2 1/4 pounds boneless chuck, or other flavorful cut for stewing, cut into 2- to 3-inch pieces

1 1/2 tablespoons dark brown sugar

5 whole cloves

One 2-3-inch cinnamon stick

About 2 cups unsweetened light coconut milk (1 1/2 cans)

2 cups beef stock

2 teaspoons soy sauce, or to taste

4 tablespoons fresh squeezed lime juice (2-3 limes)

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