Beef rendang

For the Spice paste, in a small frying pan on medium heat, toast coconut, stirring occasionally for 3-4 minutes until lightly browned. Remove from heat. Put all the spices in a small frying pan on medium heat. Cook, stirring, for 2-3 minutes or until toasted and fragrant. Stir in toasted coconut. Transfer to a small food processor. Add eshalot, garlic and ginger. Process until finely chopped. Add oil. Process until a thick paste forms. Season.

Heat oil in a large, deep, heavy-based saucepan on medium-high. Cook beef, in batches, for 8-10 minutes or until browned all over. Transfer to a bowl.

Add spice paste to the same pan. Cook, stirring for 1-2 minutes or until fragrant. Add coconut milk and water, stirring to combine. Bring to the boil. Return beef to pan. Add cinnamon and lemongrass. Cover, reduce heat to low, and simmer for 2 hours, stirring occasionally.

Remove the lid and remove and discard cinnamon and lemongrass. Stir in tamarind. Season. Cook on low, stirring occasionally, for a further 30-45 minutes or until sauce thickens and beef is tender. Remove from heat. Set aside to cool completely.

Transfer mixture to a large, airtight, freezer-safe container. Freeze for up to 3 months.

Thaw beef curry in the fridge overnight.

For the Fragrant rice, bring water and lemongrass stalk to the boil in a medium saucepan on high heat. Stir in rice. Season with salt. Cover pan tightly and bring to the boil. Reduce heat to low. Simmer, without stirring, for 12-14 minutes or until liquid has absorbed and rice is tender. Remove from heat. Set aside, covered, for 10 minutes. Remove and discard lemongrass. Fluff rice with a fork.

Meanwhile, put curry in a large saucepan on medium-high heat, adding a little water if needed. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes or until heated through. Toast extra coconut as per Step 1. Divide rice and curry among serving bowls, top with beans, chilli and coriander sprigs. Serve with toasted coconut on the side.