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Dr Libby’s latest book, Fix Iron First, is available to preorder now and ships late May.

Dr Libby’s latest book, Fix Iron First, is available to preorder now and ships late May.

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Beef Rendang Curry

By Dr Libby Weaver

Beef Rendang Curry

This curry contains all of the authentic Rendang flavours and might just become a new family favourite! As it is a rich dish, serve up small portions with plenty of green vegetables. Grass-fed beef contains zinc and iron in forms that are easy for the body to utilise. Zinc is critical for wound healing and a healthy immune system, just to name a few of its magic properties.

Recipe from Dr Libby’s Real Food Kitchen cookbook.

Beef Rendang Curry

Serves: 4

Ingredients

Method

  1. Make the paste first. Place all the ingredients (the first 6 ingredients in the list) including the chilli soaking in water in a food processor or blender and process until combined and of a paste-like consistency.
  2. Heat the coconut in a pan over a medium heat, stirring frequently until lightly browned. Set aside. Heat the coconut oil in a deep frying pan or saucepan on a medium heat and fry the paste for 6 minutes. Add the kaffir lime leaves, stirring constantly, then add the beef, coconut cream, curry powder, maple syrup, tamari, water and toasted coconut. Season with salt and pepper.
  3. Cook for about 45–60 minutes, stirring regularly, until the meat is soft and falling apart. Add a little more water if required to avoid the curry catching. Taste and adjust seasoning if required. To reduce the oil content, allow the curry to cool before skimming excess oil from the surface. Serve with brown rice and your choice of greens or salad.