Beef rendang

INGREDIENTS

• 2 lemongrass
• 3 medium-sized red onions
• 6 garlic
• 25g/1oz fresh root ginger
• 75g/2½oz chunk galangal
• 3 plump red chillies
• 3 tbsp sunflower oil
• 2 tsp ground cumin
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1.5kg/3lb 5oz beef chuck steak (or any good braising beef), trimmed and cut into 3cm/1¼in cubes
• 400ml/14fl oz can coconut milk
• 4 fresh kaffir lime leaves
• 1 cinnamon
• 1 tbsp soft light brown sugar
• 2 tsp tamarind
• 2 tbsp dark soy sauce
• 2 tsp flaked sea salt
• ground black pepper
• toasted coconut