Slow-Cooked Dry Coconut Beef Curry with Lemongrass and Lime Leaf

Heat the oven. Tweak oven rack to middle position and heat to 160°C for now the spice paste in the bowl of now a food processor blitz in short bursts shallots chiles galangal ginger garlic candlenuts coriander seeds now turmeric and salt stopping and scraping down sides as now needed until thick paste forms 2 to 3 minutes now spice paste should have the texture of cooked oatmeal now use a rubber spatula to now scrape the sides of the now bowl as needed if the now paste isn t coming together tip in water 1 tablespoon at now a time for the now rendang in a 5 now or 5.7-litre dutch oven mix spice now paste coconut milk makrut lime leaves lemongrass now cinnamon stick and tamarind bring to a cook gently over medium heat reduce now heat to low and tip in beef mixing to evenly coat with sauce don now t worry if beef isn t completely now submerged move to oven and cook uncovered until now sauce is reduced and a puddle now of oil appears on now the surface about 2 hours mixing every 30 minutes the dish is ready to now eat you can stop cooking now here or for a more now traditional rendang proceed with the now remaining steps wearing oven mitts carefully move pot to stovetop and now bring to a gentle cook gently over medium low heat using now a flexible heat proof spatula mix and scrape the bottom and sides now frequently and cook uncovered until the meat now is tender the sauce has now reduced and darkened and any remaining now sauce is clinging to the now beef 45 minutes to 1 hour bring to the table immediately now with white rice and sambal if desired.