“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Beef Rendang

Beef Serves 6

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 20 mins
  • Cooking time: 2 hours

A curry dish of Indonesian origin and a worthy centre-piece dish, made with succulent beef cubes, coconut milk, chillies, ginger, turmeric, lemon grass, lime leaves.


  • 675g boneless braising beef, cut into 2.5cm cubes
  • 2-3 tablespoons oil
  • 1 lemongrass stalk, white part only, bruised
  • 4 fresh kaffir lime leaves
  • 1 x 400g can reduced fat coconut milk
  • Fresh coriander leaves, to garnish
  • For the spice paste:
  • 1 tablespoon cumin seeds
  • 8-10 whole cloves
  • 4 green cardamom pods
  • 1-2 teaspoons ground coriander
  • 1-2 tablespoons ground turmeric or 50g fresh turmeric, peeled
  • 1 x 4cm piece fresh galangal or ginger, peeled
  • 12 whole garlic cloves, peeled
  • 5 fresh red chillies, seeds removed
  • 2 medium onions, peeled and roughly chopped
  • 8 raw cashew nuts
  • 1 tablespoon light brown sugar
  • 1 teaspoon salt


1. For the spice paste, put all the ingredients into a blender and pulse to a smooth consistency, adding a little water if needed.
2. Heat the oil in a large casserole pan or non-stick saucepan over moderate heat. Add the spice paste then cover and cook over a low heat for 10-15 minutes, or until reduced to a thick paste.
3. Add the beef, lemongrass and kaffir lime leaves. Stir well.
4. Gradually add the coconut milk, stirring gently. Reduce the heat, cover and simmer for 1-2 hours, stirring occasionally or until the beef is tender and the sauce is slightly dry.
5. Garnish with the fresh coriander leaves and serve with steamed brown basmati rice and poppadoms or flatbreads.


For a hotter curry, retain the chilli seeds.

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