Buffalo Rendang Serving Size - 6 Prepared By - Ellice & Monty Recipe Rating
			2 1/4 lb buffalo 1 tbsp tamarind paste 6 tbsp water 4oz fresh coconut, grated 3 tbsp coconut, peanut oil 2 onions, sliced 3 lemon grass stalks, halved and bruised 2 cinnamon sticks 3-4 lime leaves 5 cups coconut milk l tbsp sugar salt and ground black pepper SPICE PASTE: 8-10 dried red chillies 8 shallots, chopped 4-6 garlic cloves, chopped 2oz galangal, chopped 1oz fresh turmeric, chopped 1 tbsp coriander seeds 2 tsp cumin seeds 1 tsp black peppercorns
			First make the spice paste. Soak the dried chilties in warm water for 30 minutes, until soft. Drain, remove the seeds then squeeze the chitlies until dry. Using a mortar and pestle or a food processor, grind the soaked chillies, shallots, garlic, galangal and turmeric to a smooth paste.Turn the mixture into a small bowl. ln a small, heavy frying pan, dry-fry the coriander, cumin seeds and peppercorns, until they give off a nutty aroma. Using a mortar and pestle, or an electric spice grinder, grind the dry-fried spices to a powder then stir into the spice paste. Put the buffalo or beef in a large bowl, add the spice paste and mix together until coated. Leave to marinate, at room temperature or in the refrigerator, for at least 2 hours if using buffalo or 1 hour if using beef. Meanwhile, put the tamarind paste and water in a bowl and leave to soak for about 30 minutes untitsoft. Using a heavy frying pan, dry-fry the grated coconut until it is brown and gives off a nutty aroma. Using a mortar and pestle, or a food Processor, grind the dry-fried coconut until it resembles brown sugar. Put aside. Squeeze the tamarind to help soften it and then strain to extract the juice. Discard the pulp. Heat the oil in a wok with a lid or large, ftameproof casserote. Add the onions, lemon grass, cinnamon stick and lime leaves, and fry for 5-10 minutes until the onions begin to cotour. Add the beef with all the spice paste and fry, stirring atl the time, untit tightty browned. Pour in the coconut milk and tamarind juice and bring to the boi[, stirring all the time. Reduce the heat and simmer gently for 2-4 hours for beef (4 hours for buffato) until the sauce begins to thicken, Stir in the sugar and the ground coconut, cover and continue to simmer very gently, for 4 hours if using buffalo meat and between 2-4 hours if using beef, stirring occasionally, until the meat is tender and the reduced sauce is very thick. Meanwhile, heat the oil in a heavy frying pan, stir in the shallots and fry for about 10 minutes untit atmost carametized. Drain on kitchen paper and Put aside. When the meat is tender, season to taste and spoon it onto a warmed serving dish. Sprinkte the fried shatlots over the top and serve immediatety with rice and a salad,