its an Indonesian method
Ingredients
500 g of beef/chicken /mutton
50g desiccated coconut or 150 g fresh coconut
20 ml cooking oil
250g onion
400 ml coconut milk/cream
100 ml water (if cooking beef or mutton)
Method
In a heavy bottom saucepan, roast the coconut which has been grated, until brown and fragrant. Keep stirring this whilst roasting if not it will burn. Take out of pan and keep aside.
Chop the onions. Heat the oil in a pan and add the onions and fry for 2 minutes. Add the meat which you have cubed, coconut, Rendang curry paste, coconut milk and water and mix well. Bring to a boil and then lower the heat to simmering, cover and cook for around 1 1.5 hrs until the meat is tender. Remove the lid and continue to simmer until gravy is thick and turns dark brown in colour.
NB: Serve with rice or roast bread (roast pan). I added Corriander sambol and Amberella Chutney
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