Slow Cooker Indonesian Beef Rendang (Curry)

This smelled good all day! It is high in fat, but it is coconut fat, which your body processes differently. You could reduce fat content by using lite coconut milk and really trimming the beef.

this is from "The New Creative Crock-Pot Slow Cooker Cookbook" by Robin Taylor Swatt

2 medium onions, chopped
3 cloves garlic, chopped
1 tbsp fresh ginger, chopped
4 small red chile peppers, seeded and chopped
1/2c water
2 lbs round steak, cut into 1 1/2 inch cubes
2 tsp ground coriander
2 tbsp tamarind sauce
1 tsp ground turmeric
2 tsp curry powder
stem of lemon grass, 4 inches long
2 cups coconut milk

In a food processor or blender, blend onions, garlic, ginger chile peppers and water until smooth. Add this mixture, the steak and the remaining ingredients to the slow cooker, and combine thoroughly. Cover, cook on low 8-10 hours (or high 4-6 hours). halfway through cooking, remove the lid and mix thoroughly to prevent coconut milk from separating. Replace the cover. remove the lemon grass before serving. 6 servings.

Good with long grain brown rice or jasmine rice.

Serving Size

1 serving (276.4 g)

Amount Per Serving

Calories

543

Calories from Fat

307

% Daily Value^*

Total Fat

34.1g

52%

Saturated Fat

22.4g

112%

Cholesterol

128mg

43%

Sodium

128mg

5%

Total Carbohydrates

11.3g

4%

Dietary Fiber

2.8g

11%

Sugars

5.8g

Protein

48.1g

Vitamin A 0%	•	Vitamin C 10%
Calcium 4%	•	Iron 33%

* Based on a 2000 calorie diet

Read more: http://caloriecount.about.com/indonesian-beef-rendang-recipe-r768772#ixzz1YQYG0xI3