2 tablespoons oil
2kg lean gravy beef (shin), cubed
2 large onions, chopped
2 tablespoons ground cumin
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
2 strips of lemon rind
1/2 cup Rendang curry paste
2 cups beef stock
2 cups coconut milk
1/4 cup lemon juice
1 1/2 tablespoons tamarind pulp
1/4 cup brown sugar
1. Heat oil in a non-stick pan. Add meat in batches and cook over medium heat until well browned. Drain on paper towel.
2. Add onion to the non-stick pan, cook until lightly browned. Stir in cumin, cinnamon, cloves, lemon rind and Rendang paste, cook for 1 minute. Pour in stock, stir and cook until just heated through.
3. Place meat and onion mixture into the removable crockery bowl. Cover with lid and cook on Low 8-10 hours or High 4-5 hours.
4. Stir in coconut milk, lemon juice, tamarind pulp and brown sugar 1 hour before end of cooking. Replace lid and continue cooking.
Serve hot accompanied with steamed rice and pre-packaged naan bread.