Trim the beef of any large bits of fat and then slice into 1/2 thick strips.

Put the oil in a heavy-bottomed fry pan on a mid heat.

Put in the onion, garlic, chillies, ginger, chilli powder and turmeric and cook it down for about 5 minutes

Put in a food processor (or if you don't have one, a large pestle and mortar - even a large heavy bowl at a stretch) and add 60ml of the coconut cream. Let it sit and cool before blitzing or mashing to a paste.

Put the paste back into the hot fry pan and put the beef in it along with the remaining coconut cream and the rest of the ingredients. Stir it until all combined well.

Simmer for around 50-60 minutes on a LOW heat, stirring every 10 minutes or so. DO NOT COVER AS YOU WANT THE LIQUID TO EVAPORATE ALMOST COMPLETELY. It should still be tender and juicy at the end but Rendang is not a wet curry. Keep an eye on it as it gets towards the end of cooking as the Sweetness in some of the ingredients will cause it to stick and burn quickly.

When cooked, stir it around and then place over cooked rice and I like some Pak Choy with it. When dished, season with salt and pepper and squeeze over the lime juice

Enjoy!!! 😊