Recipe Guide

Indonesian Beef Rendang Recipe only This mouthwatering Indonesian beef rendang is a most to cook. It originates from an ethnic Minangcabau group and is now widely popular all across the country. This dish is spicy and has the amazing flavors of nutmeg, chili, macadamia nuts, ginger and the zesty tang of kaffir lime leaves. INGREDIENTS 5 whole cloves  1 whole nutmeg, crushed in a mortar and pestle 6-8 medium long red chilies, roughly chopped 6 small Asian shallots, roughly chopped 5 raw macadamia nuts 3 garlic cloves, peeled 1 1/2 teaspoons ground turmeric 2.5 cm piece fresh ginger, peeled and thinly sliced 2.5 cm piece fresh galangal, pelled and thinly sliced 1 kg beef chuck steak cut into 3 cm cubes 7 fresh kaffir lime leaves, plus 4 very finely sliced for a garnish 3 lemongrass stalks, trimmed and white part only, bruised 2 cinnamon sticks 2 1/2 cups coconut milk sea salt to taste METHOD 1. In a food processor or blender, blend the cloves and nutmeg until very fine, you can buy v...

Afghani Lamb and Spinach Curry Recipe only This Afghani lamb and spinach curry is a great comfort dish. Sandwiched between the Middle East and the Indian subcontinent. Afghanistan cuisine has been influenced by the cuisines of all the countries in these areas. In this recipe, its Iranian and Turkish influences are shown by the addition of nutmeg and cinnamon, while the rich, thick sauce from the combined tomato, stock and spinach resembles a traditional Indian curry. The tender green leaves of spinach are often added to soups, stir-fries and curries just before serving. INGREDIENTS 1 1/2 tablespoons vegetable oil 1 kg lamb shoulder, trimmed and diced 1 large brown onion, chopped finely 4 garlic cloves, crushed 2 teaspoons ground turmeric 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/2 teaspoon cayenne pepper 400 g can, chopped tomatoes 2 cups homemade beef stock 350 g fresh spinach, cleaned and trimmed 1 tablespoon finely grated lemon rind 1/3 cup toasted slivered almonds M...