Rendeng Gingal

Rendeng Gingal [or Rendang Gingal], is a traditional Indonesian favourite, slightly adapted here from the real deal. The main difference is that I do not let the juices become absorbed to the extrent that occurs in a real Rendeng, making it much more like an Indonesian beef kidney curry – which a Rendeng is not. Rendengs are a dish all on their own. I usually make a larger quantity  than that described below, using perhaps four ox kidneys at a time, as it is something that packs down in the freezer very well.

Ingredients.

2 tblsp olive oil.

2 large onions, peeled and chopped.

1 tblsp chopped garlic.

1 tblsp freshly grated ginger.

2 small fresh chillies, seeded and chopped.

Salt to taste.

1 teaspoon turmeric.

300g beef kidney, cored and diced.

300ml coconut milk.

1 bayleaf.

1 piece galangal, 20mmx20mm.

1 5cm piece lemon grass.

Method.

Heat the oil in a pan over a hot flame and stir fry the onion, garlic, ginger and chillies for a few minutes until the onion is translucent. Add the salt and turmeric and cook, stirring, for another minute. Add the kidney and stir until the meat is fully covered with the spice mix then add the coconut milk and stir well.

Tie the bayleaf, galangal and lemon grass in a piece of muslin and add to the pot. Bring to the boil and simmer very gently for 1 ½ hours. Remove the bayleaf, galangal and lemon grass and discard. Allow the mixture to sit for an hour or so.

Return to the heat, uncovered, and simmer, stirring frequently, for another thirty minutes. Serve with rice and raita.

***

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