Malaysian Rendang

A spicy semi-dry curry,  backed up with a fragrant lemongrass, fish sauce and coconut milk gravy. 

This curry is designed to be cooked slowly over a couple of hours, until the sauce reduces leaving tender caramelised meat.

Best served with basmati rice and raita on the side. 

This recipe can be easily adapted to for a slow cooker.

Serves 4-6.

"My husband made us your rendang tonight and it was delicious!  Lovely spiciness and flavour"

Maddie van de Wetering