Rendang

1 spice paste, 2 Curry Dish

Servings

1 large onion purple preferably
12 garlic
1/4 c olive oil
1/2 tsp each ginger powder galangal powder, cumin powder, cayenne powder (more if you prefer spicier curry I added up to 1 1/2 tsp for my kids tolerance 😁), caraway seeds
5 kaffir lime leaves
A bunch of curry leaves
A pinch of turmeric powder
2 lemongrass bruised and knotted
2 kg beef cubes
2 kg chicken pieces
1 c water
2 cans thick coconut milk
1/2 tsp each Vegeta powder up to 1 1/2 tsp and fine sea salt (up to 1 tsp) – you can add MSG too if you like
1/3 c brown sugar or coconut palm sugar

In a food processor, make a fine paste out of garlic, onion, in enough olive oil
Pour paste into instant pot with the rest of the spices, saute until fragrant
Stir in beef cubes until completely coated with spices, for 5-8 mins
Pour in water and coconut milk, season and flavor as well with brown sugar
Close lid, turn off saute, click on stew for 1 1/2 h
Release steam, take off lid, and move beef into a clean pot on a stove top
Pour in some of the gravy from instant pot
Cook until gravy super thickened, stirring continuously
With the leftover gravy in instant pot, add in chicken pieces, for the 2nd dish
Close lid, click stew, 1 1/2 h