Rendang Curry
- 1 Kg of Beef or Lamb ,Venison
- Olive Oil
- 2 TBS Flour
- 1 onion diced or sliced
- 4 cloves garlic
- Zest of 1 lemon
- 2 Tsp ground coriander
- 2 Tsp ground cumin
- 1/2 tsp fennel seeds
- 1/4 tsp ground cloves
- 1 Tbs Shannys Worcestershire Sauce
- 1 large Tbl Tomato Paste
- 1 Tbs of Chutney
- 2 Tsp Stock Powder
- 1/2 Tsp Salt
- 1 Tbs Shannys Onion Jam
- 270ml Coconut Milk
Fry of all dry herbs , Lemon zest, Garlic in some Olive oil. Add onion , Dust Meat in flour and fry off with spices, Add the rest of ingrediants, slow cook Till tender, serve with Rice
.