Rendang

Material:
1 kg of meat, no fat, cut into pieces (not too small)
1 / 2 kg potato rendang, peeled
1200 ml coconut milk
2 tsp salt
1 tbsp tamarind water

Herb leaf:
Turmeric 1 bay leaves, torn and conclude
4 lime leaves, discard bones and torn
2 stalks lemongrass, crushed

Subtle seasoning:
4 pcs red chilli, finely minced
10 red onions
6 cloves garlic
3 cm galangal
1 tsp lemon grass white part only
1 tsp coriander, sangai
1 teaspoon pepper, toasted
1 teaspoon cumin, toasted
4 cm ginger
Bh 3 mace flower (star anise)
200 grm shredded coconut, toasted until brown, smooth mashed up out of oil

How to make:
Boil coconut milk and spices to boiling leaves.
Enter the delicate flavor.
Simmer 15 minutes until kurlen scent out
Input meat, mashed potatoes and coconut.
Stirring occasionally, until the oil out
After gravy stir shrunk so as not to burn
Cook and stir until the sauce dries and live meat and seasonings aja
Serve with warm rice

NB: When the potatoes are easily destroyed when cooked remove from the pan and stirred. Input return if gravy've really shrunk let berbalur with marinade.