You can never go wrong with this classic beef rendang dish – so yummy! It can be made a day ahead; store, covered, in the refrigerator which allows the flavours to develop overnight.
1Make spice paste. Blend or process ingredients into a paste.
2Combine paste in wok with beef, coconut milk, the water, lemongrass and lime leaves; bring to the boil.
3Reduce heat; simmer, covered, stirring occasionally, about 2 hours or until mixture thickens and beef is tender. Serve.