Beef Rendang Curry


  • 800g cubed beef (use cheaper cut – as lean cuts tend to become tough when slow-cooked)
  • OR 800g cubed lamb
  • 1/2 onion (large)
  • 5 garlic cloves
  • 5cm piece ginger
  • 2 red chillis (increase or decrease depending on how you like your spice!)
  • 1 tbsp brown sugar
  • 2 tsp ground coriander
  • OR 2 tsp coriander paste
  • 3 tbsp tamarind paste
  • 1 tsp ground turmeric
  • 2 tsp cumin
  • 3 1/2 tbsp kecap manis (sweet soy sauce)
  • 6 kaffir lime leaves (can substitute this for 2 x lemongrass stalks or 2tsp paste)
  • 400mL canned coconut milk
  • mixed steamed greens
  • brown rice


  • Prep Ingredients: Finely chop the kaffir lime leaves.
  • With a blender or stick mixer, blend together the onion, garlic, ginger, chilli, sugar, coriander, tamarind paste, turmeric, cumin, kecap manis and lime leaves. Mix should resemble a paste.
  • Then, in your cooker of choice (slow cooker, pressure cooker or crock-pot/casserole dish - see 'notes'), add the meat to seal and brown over a high heat.
  • Add the paste mix plus the can of coconut milk.
  • If the curry sauce is too thin, you can add 2-3 tsp cornflour or flour to thicken. Dissolve flour in small amount of water, then add to the simmering curry while stirring.
  • Serve curry with a side of rice and steamed green vegetables.

Pressure Cooker
Bring to high pressure and cook on high for 35-45mins. Then slow release for 10mins and then can do fast release.

Slow Cooker
Place on a low heat setting for 6-8 hours.

Place in a preheated oven at 150deg for 90mins, covered. After 90mins, stir the curry to avoid sticking and place back in the oven, uncovered, for 2-2 ½ hours. Stirring gently every hour or so.

LCHF adaptation:
Serve with cauli rice