Indonesian rendang with super-easy chickpea dosas

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Ingredients

For the curry paste:
2 T coriander seeds, lightly toasted
¼ t peppercorns, lightly toasted
40 g desiccated coconut , lightly toasted
3 red chillies, roughly chopped
2 spring onions, roughly chopped
4 cloves garlic, roughly chopped
30 g Woolworths Blue Elephant dried galangal, roughly chopped
1 x 6 cm piece fresh ginger, peeled and grated
1 stalk lemongrass , white part only, sliced
4 lime leaves, shredded
1 T palm sugar
2 T peanut oil
For the curry:
1 T peanut oil
1 kg free-range beef cubes
1½ cups curry paste (see above)
2 x 400 ml cans coconut milk
1½ cups water
2 T T fish sauce
6 lime leaves
1 stalk lemongrass, bruised
¼ cup lime juice
For the chickpea dosas:
150 g chickpea flour
100 g rice flour
½ t bicarbonate of soda
2 T ghee, melted, plus extra for frying
1 ¾ cup water
1 red onion, thinly sliced
Coriander, to garnish
1 lime, cut into wedges

Cooking Instructions

Preheat the oven to 180°C.

To make the curry paste, grind the coriander seeds and peppercorns using a mortar and pestle. Place all the ingredients into a blender and process until a paste forms.

To make the curry, heat the oil in a large, heavy-based saucepan over a high heat. Brown the beef cubes in batches, then remove from the pan.

Reduce the heat slightly, add the curry paste and cook for a few minutes until fragrant. Add the coconut milk, water, fish sauce, limes leaves and lemongrass and bring to the boil.

Return the meat to the saucepan and cover with a tight-fitting lid. Cook in the oven for 2 hours. Remove the lid and cook for a further hour, turning the meat occasionally, or until the meat is tender and the sauce has reduced. Add the lime juice and stir to combine.

To make the chickpea dosas, mix all the ingredients to form a batter. Heat a large nonstick frying pan over a medium to high heat. Brush the pan with a little ghee and pour in ¼ cup batter to thinly coat the pan. Cook for 1–2 minutes on one side only. Repeat with the remaining mixture.

Garnish the curry with thinly sliced red onion, fresh coriander and a wedge of
lime. Serve with the chickpea dosas.

Cook's note: Often served as a ceremonial dish in Indonesia, rendang is a drier style of curry, where, thanks to slow braising in coconut milk, the meat literally melts in your mouth (you could use lamb rather than beef). If you’re over rice, make your own south Indian dosa using chickpea flour – no fermenting of rice and lentils required. Genius.

Browse more Asian recipes here.