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Rendang (dry Meat Curry)

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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy 1 Servings

INGREDIENTS

2 lb Beef or mutton
2 Onions
2 Garlic
1 T Chopped ginger
3 T Oil
1 Stick cinnamon
5 Whole cloves
3 t Ground coriander
1 t Cumin
1 t Black pepper
1 t Chili powder, or to taste
1/2 t Ground fennel
3 T Desiccated, finely shredded
coconut
4 c Thin coconut milk
2 t Salt
1/4 c Tamarind liquid
1 c Thick coconut milk

INSTRUCTIONS

Cut meat into largish cubes. Finely slice one onion and set aside.
Chop other onion, and blend with garlic and ginger in a blender until
a smooth puree, adding 2 tbs. thin coconut milk if necessary. Put  meat
into a bowl, mix well with ground ingredients and blended paste,  and
mix well. set aside.  Heat oil and fry thinly sliced onion and whole
spices, stirring  occasionally, until onion is soft, and starts to turn
golden. Add  meat and fry until meat changes color. Add ground spices,
coconut,  thin coconut milk, and salt. Stir while bringing to boil, and
continue stirring for about 10 mins. Simmer uncovered until meat is
almost tender. Add tamarind liquid, stir well and simmer until liquid
is almost dry. Add thick coconut milk, stirring constantly, and allow
to simmer again until oil separates from gravy and curry is very dry.
Posted to FOODWINE Digest 08 Feb 97 by JON RANDALL
<spellworks@PATROL.I-WAY.CO.UK> on Feb 9, 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10915
Calories From Fat: 10511
Total Fat: 1184.4g
Cholesterol: 916.3mg
Sodium: 9856.1mg
Potassium: 3166mg
Carbohydrates: 81g
Fiber: 11.2g
Sugar: 22.8g
Protein: 28.2g


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