Beef rendang stew

Cut down on your preparation time for this hearty dish by using a ready-made paste.

Ingredients (serves 4):
1 tbsp unsalted butter
1 tbsp olive oil
2 medium onions, quartered
1/2 cup curry leaves
4 tbsp Brahim's Rendang Sauce
1 cup beef stock
300g beef, sliced
2 tsp brown sugar
1/2 cup fresh lime juice
3 tomatoes, quartered
Fresh coriander, to garnish

Method:
1. In a pot, heat the butter and olive oil and saute the onions and curry leaves until fragrant. Add the rendang sauce.
2. Add the beef stock, beef slices and brown sugar and let the stew boil for 20 minutes over medium heat, until the beef is soft and the liquid is reduced and thickened.
3. Add the lime juice and tomatoes, and boil for another 5 minutes.
4. Garnish with coriander and serve immediately.

Tips:
Use beef fillet for stews as it is more tender.

Recipe source: Simply Her magazine (May 2008)