50g desiccated coconut or 150g fresh grated coconut
20ml cooking oil
250g onion, chopped
500g of Beef, Chicken or Mutton, cubed
75g MA’S Rendang Curry Paste
400ml MA’S Kitchen Coconut Milk or cream
100ml water (If cooking Beef or Mutton)
In a heavy bottom pan, toast the coconut until brown & fragrant. Keep stirring the pan whilst toasting or it will burn. Remove & put aside.
Heat the oil, add the onions and cook for 2 minutes.
Add the meat, curry paste, toasted coconut,coconut milk & water, mix well.
Bring to a boil then reduce to a simmer. Cover & continue to cook over a low heat. For beef or mutton simmer for around 1 ½ hrs until meat is tender, for chicken simmer for 20 min.
Remove the lid & continue to simmer until gravy is very thick & turns dark brown. Keep cooking until required consistency is reached. Serve with pandan rice or hot roast paan.