Method

1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
2. Stir in the rendang curry paste and cook for 1-2 minutes, allowing the paste to darken slightly and release its aroma. Add the beef cubes and toss to coat them well in the spice mixture, cooking until the beef is browned on all sides.
3. Pour in the coconut cream and water (or beef stock), and stir in the brown sugar, kaffir lime leaves, cinnamon stick, and lemongrass. Bring the mixture to a simmer, then reduce the heat to low.
4. Cover the pot and let the beef cook slowly for 3.5 to 4 hours, stirring occasionally, until the meat is tneder and the sauce has thickened. If the curry becomes too thick during cooking, add a splash of water or stock.
5. Once the beef is tender and the sauce has reduced to a rich, thick consistency, season with salt to taste. Remove the cinnamon stick and lemongrass.
6. Serve the beef rendang with steamed jasmine rice, garnished with fresh coriander and a sprinkle of fired shallots for added texture and flavour.

NOTE: For a vegetarian option replace the beef with 2 X 400g tin lentils, rinsed and drained.