Beef Rendang Brochettes

Proper Rendang curry is made by boiling beef in a coconut milk and spice mixture so that it's left just a moist, thick sauce. This cheats by grilling the beef on skewers, but achieves much the same effect.

These are amazing served just by themselves , but their salty, chili kick is cooled a little when they're served alongside something fruity, such as a little salad of mango and lime.

Ingredients

• 300g beef in 2cm cubes
• 8 cloves, soaked to soften
  
• 2 sticks lemon grass, chopped
• 2 red chilis, deseeded & chopped
• 4 cm piece ginger, chopped
• 1 red pepper, chopped
• ½ onion, chopped
• 2 kaffir lime leaves
• 1 tsp salt
• ½ tsp cinnamon powder
• 1 clove garlic
• 100ml coconut cream
• Bamboo skewers, halved

Whizz all of the ingredients apart from the beef, then marinate the beef in the paste. Thread three pieces of beef onto each skewer and grill, using any spare paste to baste the kebabs.