“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 AHDB & Shazans have been tasked to provide Iftar meals for the presenters at British Muslim TV, they have enlisted the help of Mr Tee and halal hangouts and their head chef Gregg to deliver 30 different recipes that you can try at home.

The recipes cover all ranges of occasions from hosting a meal for friends and family to quick recipes for those last minute Iftars. Using Lamb, Chicken and Beef from the British isles, prepared by Chef Gregg giving all recipes a British twist.

We will be preparing amazing dishes from around the world to ignite your creativity, tantalise your taste buds and get you cooking this ramadan. Whats more is we will be serving these up to the team at BMTV keep them powered up well into the night.

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  • Preparation 20
  • Cooking time: 1-2 hours


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.

Meat can bought at Shazans counters operating by Shazans Fresh Halal Market in select Tesco stores & Shazans Select in Morrisons. Or alternatively, Shazans pre-pack available at most retailers.

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