Ingredients

• 750 g - meat
• Tamarind - small piece (soak in water and extract the pulp)
• 2 cups - grated coconut - for extracting milk
• 1 cup - grated coconut
• Salt to taste
• To prepare paste:
• 20 - red chillies
• 1 tsp - turmeric power
• 1 tsp - garlic
• 3 pieces - ginger (1 inch)
• To be roasted and powdered:
• 1 tsp - coriander seeds
• 1 tsp - cumin (aniseed)
• 1 tsp - sajeera

How to Make Rendang

• Keep the ground paste and powdered masala ready.
• Cut the meat into pieces, and cook in some water, vinegar and salt.
• Shred the cooked meat into pieces.
• Extract 2 cups of milk from the coconut.
• Dilute the ground masala in the coconut milk and cook the meat in it.
• Fry the coconut. Then grind it and dilute it in tamarind water.
• When the gravy has reduced by half, mix in the fried coconut and tamarind mixture.
• See that you stir it occasionally so that it does not stick to the vessel.
• Keep it on the fire till all the gravy has reduced and the oil separates.
• Saute and fry in the oil and lastly sprinkle the powdered ingredients and remove from fire.