Malaysian Beef Rendang
The bite-sized pieces of beef are cooked in coconut milk until tender after being browned in a mixture of freshly ground coriander, cumin, and nutmeg along with a shallot, ginger, and lemon grass paste.
Coconut should be heated in a dry wok while being constantly stirred until golden brown.
Set apart for cooling.
Shallots, garlic, chilies, ginger, and lemon grass should be processed or blended into a thick paste.
Grind the nutmeg, cumin, fennel, and coriander.
Fry the shallot paste in a little oil in the wok for a few minutes.
Cook for 3 to 4 minutes while stirring continuously after adding the ground coriander, fennel, cumin, and nutmeg.
Add the beef, and cook for an additional 3 to 4 minutes over medium heat, or until the meat is browned.