Slow Cooked Beef Rendang

Instructions

1. Empty the Malay Rendang Pack into a pan and toast the spices on a low/medium heat for 5 minutes.
2. Add the water, creamed coconut and chopped tomatoes. Gently simmer until the coconut dissolves.
3. Add the steak, mix well, cover and cook on a low heat for 1.5 - 2 hours.
4. Add the sugar and adjust salt to taste. Remove the lid completely and simmer for 10-15 minutes to reduce the sauce.
5. Toast the desiccated coconut in a dry pan until golden and sprinkle over the curry before serving.