Rendang of beef by Neil Perry

800g beef, cubed [the original recipe calls for topside, but use casserole beef)
150g rendang curry paste
600ml Coconut milk (I used light)
1.5 tablespoons tamarind paste
6 kaffir lime leaves, crushed
1.5 tablespoons grated palm sugar

For curry paste

15g shrimp paste

1 red onion, roughly chopped
5g fresh turmeric, grated or 1 tsp ground turmeric
Finely grated zest of 1 kaffir lime (I used normal lime)
40g ginger, peeled and finely chopped
40g galangal, peeled and finely chopped
1 lemongrass stem, white part only chopped
12 long red chillies, seeds removed and chopped
8 garlic cloves chopped

For curry paste

Wrap shrimp paste in foil, and roast for about 10 minutes in a medium oven until
fragrant.
Blend all ingredients until a smooth paste is formed
For curry
Heat a large pan or wok then add curry paste and fry for around 3 minutes until fragrant.
Add the beef, coconut milk, tamarind, and kaffir lime leaves.
Simmer uncovered, stirring frequently so the coconut milk doesnt stick for 1- 1.5 hours
until meat is tender and gravy has thickened.
Add palm sugar and salt to taste
Serve with Nasi Lemak or just steamed rice