Beef Rendang

A seriously tasty dry beef curry served with quinoa.

Curry paste made by pounding lemongrass, garlic, corriander, chilli,
ginger, onion, anchovy, curry powder, cinnamon, s&p and oil in a
pestle and mortar.

Fried off, then add cubed beef and browned, add a can of coconut milk
and simmered for a couple of hours until the meat is tender.

Finished with a little sugar, a squeeze of lime and toasted grated
coconut.