Beef Rendang

Ingredients (serve 8):

1kg beef shin or leg (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods (optional)
1 lemongrass (cut into 4-inch length and smashed the white part)
400ml coconut milk (if use coconut cream, will be 200ml cream and 200ml water)
2 tbs tamarind juice (pulp soaked in some warm water and discard the seeds )
6-7 kaffir lime leaves (very finely sliced)
6 tablespoons toasted coconut, fried grated coconut in a DRY pan and stir continuously till golden brown, pound lightly (optional)
3 tablespoon sugar or to taste
1 tbs salt or to taste

Spice Paste:

5 shallots, sliced
1 inch galangal, sliced (blue ginger)
3 lemongrass, sliced (white part only)
5 cloves garlic, sliced
1 inch ginger, sliced
6 red chillies,sliced
4 dried chillies (soaked in warm water and remove seeds)
5 chilli padi, sliced (optional)

Method:

1. Blend spice mixture and oil to paste in a food processor.
2. Heat the pressure cooker, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and lemongrass and stir for 1-2 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, toasted coconut, sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 25mins. After natural release, taste the gravy. If meat not tender, add a little more water and simmer for another 10mins.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.