Indonesian beef rendang

Place the coriander and cumin in a small
frying pan over medium-high heat.

Cook, shaking the pan, for 2 minutes
or until the mixture is aromatic.

Transfer to the bowl of a food
processor.

Add the turmeric, onion, garlic,
ginger and chilli, and process until smooth.

Transfer to a large bowl.

Add the beef and stir to coat.

Cover and place in the fridge for 4
hours or overnight to marinate.

Place the beef mixture in a large saucepan.

Add the coconut milk, coconut, lemongrass
and cinnamon. Bring to the boil over medium-high heat.

Reduce heat to low and simmer, stirring
occasionally, for 2½ hours or until the beef is very tender.

Remove and discard the lemon grass
and cinnamon stick. Increase heat to medium-high.

Cook, stirring often, for 25 minutes
or until the liquid has evaporated.

Divide the rice and beef among
serving dishes. Top with the coriander leaves to serve.