Beef Rendang Recipe

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Nutrition per serving    (USDA % daily values)
CAL
1220
FAT
208%
CHOL
114%
SOD
115%

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Ingredients for 5 servings

1 tablespoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon black peppercorns

3 tablespoons vegetable oil

3 pounds, 5 ounces topside or chuck steak, cut into 1 1/4 inch cubes

3 lemongrass stalks, white part only, bruised with a pestle

3 kaffir lime leaves, plus 1 extra, rolled and thinly sliced

2 1/4 cups tinned coconut milk

1 cup water

1 tablespoon salt, or to taste

2 tablespoons sugar, or to taste

1 cup desiccated coconut

1/2 ounce (about 20) dried red chillies, soaked in hot water for 30 minutes until softened, then drained

4 1/4 ounces (about 12 small) French shallots, peeled

1 1/2 inch piece galangal, peeled

1 1/2 inch piece ginger, peeled

3/4 inch piece turmeric, peeled, or 1 tablespoon ground tumeric

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