Ingredients

Method

For the curry paste:
• 35 g ginger, peeled and sliced
• 60 g garlic, peeled and sliced
• 1 T ground turmeric
• 30 g lemongrass, sliced
• 3 chillies, chopped (add more if you like it hot)
• 5 T vegetable oil
• 1 onion, puréed
• 30 g desiccated coconut, toasted
For the curry:
• 3 × 400 ml cans coconut cream
• 2 kg beef chuck steak, cut into 5 cm pieces
• 3 star anise
• 2 cinnamon sticks
• 3 Thai lime leaves or ½ Thai lime, zested
• 1 t tamarind paste (or to taste)
• 1 t caster sugar
• 2 generous pinches sea salt
For the pineapple pickle:
• 200 g pineapple, chopped
• 5 baby cucumbers, sliced (or ½ large cucumber, diced)
• ½ red onion, sliced
• 3 T Woolworths seasoned rice vinegar
• 1 t caster sugar
• 2 good pinches sea salt
• 1 chilli, sliced (or to taste)
For serving:
• 2 x 250 g sachet Woolworths cooked coconut jasmine rice
• toasted coconut flakes
• Woolworths butter rotis, toasted over the fire
• fresh coriander

Method

Ingredients

1. To make the curry paste, blend or crush the ginger, garlic, turmeric, lemongrass, chillies, vegetable oil and salt to form a smooth paste. Fold in the onion and desiccated coconut.

2. Place a potjie over the coals. Add the coconut cream and curry paste and bring to a simmer.

3. Add the beef chuck, star anise, cinnamon and Thai lime leaves/zest. Place the lid on and bring to the boil.

4. Remove the lid and cook uncovered over lively coals for about 1 hour, maintaining a fast simmer and adding coals as necessary.

5. When the sauce begins to split and the aromatics start frying in the coconut oil, cook for a further 45 minutes until richly caramelised and the meat is tender.

6. In the final 20 minutes of cooking time, add the tamarind paste, caster sugar and salt to taste.

7. To make the pineapple pickle, combine all the ingredients and allow to lightly pickle.

8. Serve the rendang with the coconut rice, toasted coconut flakes, butter rotis, pineapple pickle and fresh coriander.

Find more potjie recipes here

Videographer: Ant Hoard