Kumar's Rendang Curry: this Indonesian bumbu with roasted coconut is made with many herbs and spices such as kunyit (turmeric), lemongrass, nutmeg, cinnamon, cloves, cumin and coriander. It has a wonderful spicy flavour and is especially delicious combined with beef.
• Trim and halve the French beans. Cut the meat into 2cm cubes.
• Heat 2 tablespoons of oil in a wok or frying pan and fry the meat, fish or prawns on all sides over a high heat for 1½ minutes.
• Now add the pot of Rendang. Turn down the heat and leave to simmer for 2½ to 3 hours.
• About 10 minutes before the end, cook the rice according to the instructions on the packet.
• While the rice is cooking, heat the remaining 2 tablespoons of oil in a wok or frying pan and stir-fry the French beans and the crushed garlic clove, seasoning with salt and pepper to taste.
• Serve the vegetables, rice and Rendang separately.
