I still can’t believe this recipe originated from the free Woolworths monthly cookbook? A real gem!

Recipe ideas can come from anywhere so don’t be too quick to judge as I once did. It may seem like there are a million spices, but once you buy them once, you’ll find they are used in many tasty recipes. 

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Malay Beef Rendang – Slow Cooker

Ingredients (serves 4)

• 2 tablespoons olive oil
• 1/2 jar Ayam Malaysian Rendang Curry Paste – you can use any Rendang paste, simply follow quantity instructions on jar.
• 3 teaspoons ground corriander
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 
• 1/4 teaspoon ground cloves
• 6 fresh kaffir lime leaves (jar leaves are ideal to use and have in fridge as backup when you can’t find fresh)
• 1kg chuck steak or rump, cut into 3cm pieces
• 270ml coconut cream
• 1/4 cup tamarind purée 
• Cooked wild rice
• Kachumber salad (optional extra on the side). A mixture of tomato, cucumber, red onion, coriander, lime juice or white wine vinegar and a little salt.

Method

• Select SAUTÉ on slow cooker. Heat oil, spices and lime leaves, and cook stirring for 3 minutes.
• Add beef and stir to coat.
• Add coconut milk, tamarind purée, and stir well to combine.
• Set slow cooker to HIGH for 1.5hrs.
• Serve with rice and Kachumber salad (optional).