Another recipe from Slimming World March/April 2016.
Serves 4
4½ syns per serving
Low calorie cooking spray
salt and freshly ground black pepper
900g lean beef shin, all visible fat removed, cut into bite sized chunks
4 tsp ground turmeric
3 star anise
2 cinnamon sticks
3 cardamom pods, split
200ml reduced fat coconut milk
250 ml beef stock
6 fresh kaffir lime leaves, optonal
20g desiccated coconut, toasted
250g dried basmati rice
Spice paste:
2 lemon grass stalks, finely chopped
3 small shallots
5 garlic cloves, peeled and left whole
2 red chillies, deseeded if you like
5cm piece of root ginger, peeled and roughly chopped
2 level tbsp tamarind paste
Put the spice paste ingredients into a food processor and whizz to make a smooth paste.
Spray a large, non-stick pan with cooking spray and place over medium heat. Add the spice paste and cook for 5 minutes or until golden. Season the beef, add to the pan and cook for 10 minutes until browned all over.
Add 1 tsp turmeric, the star anise, cinnamon sticks, cardamom pods, coconut milk, stock, lime leaves and 1 tbsp coconut. Bring to the boil then cover and cook very gently over a low heat for 1½ hours or until the beef is tender.
Meanwhile cook the rice according to the pack instructions, adding the remaining turmeric to the cooking water.
Divide the rice and rendang between serving plates and sprinkle with the remaining coconut.
Serve with some veg eg steamed mange-tout. Discard the whole spices before eating.
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