Malaysian beef rendang

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Using a blender or a food processor, blend the shallots, garlic, chillies, ginger and lemon grass to a thick paste.

Grind the coriander, fennel, cumin and nutmeg.

Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk and water. Bring to the boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.