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Beef Rendang with Mango Chutney and Sticky Rice

A thick, rich South-East Asian beef curry served with homemade spiced mango chutney and steamed sticky rice.

DinnerBeefSpicyCurryRiceMango
Estimated Nutrition
Calories
1064.1
kcal / serving
4256.4 kcal total
Carbs
128.1g
per serving
512.4 g total
Fat
39.1g
per serving
156.4 g total
Protein
49.7g
per serving
198.8 g total
Cook Time
120
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
125
g
Brown Sugar
light soft
CondimentsSauces
110
ml
Malt Vinegar
Dairy
50
g
Coconut Cream
Fruits
1
piece
Green Mango
under ripe, sliced
2
piece
Ripe Mango
sliced
GrainsCereals
400
g
Sticky Rice
Liquids
400
g
Coconut Milk
1 tin
250
ml
Beef Stock
strong, heated; veal stock alternative
Meat
750
g
Beef Shin
boneless and cut into 2.5cm cubes
NutsSeeds
1
stalk
Lemongrass
roughly chopped
20
g
Coriander Seeds
0.5
tsp
Cumin Seeds
0.5
tsp
Turmeric
ground
1
piece
Star Anise
3
pod
Cardamom
crushed and seeds removed
3
clove
Garlic
chopped
1
piece
Bay Leaf
1
tsp
Black Mustard Seeds
for chutney
1
tsp
Black Peppercorns
for chutney
1
tsp
Cumin Seeds
for chutney
1
tsp
Chilli Flakes
dried, for chutney
1
tsp
Coriander Seeds
for chutney
1
tsp
Salt
to taste
Vegetables
1.5
piece
Onion
large, sliced
3
piece
Red Chilli
seeds removed, chopped
1
piece
Ginger
thumb-sized, fresh root, peeled and chopped

Method

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