To begin, prepare the spice paste. In a food processor, blend the minced garlic, shallots, red chilies, ginger, galangal, turmeric powder, ground coriander, ground cumin, and salt. Add a splash of water to create a smooth paste. For best results, scrape down the sides to ensure all ingredients are evenly blended. Set aside.

Heat the cooking oil in a large, heavy bottomed pot over medium heat. Add the spice paste and cook for 4–5 minutes, stirring constantly until the paste becomes fragrant and slightly darker in colour. This step helps release the aromatic oils from the spices, which is crucial for an authentic flavour base.

Add the beef chunks to the pot and stir to coat them evenly with the spice paste. Cook for 5–7 minutes, allowing the beef to brown and absorb the spices. This step deepens the flavours and ensures the meat is well seasoned.

Pour in the coconut milk and water, stirring gently to combine. Add the kaffir lime leaves, turmeric leaves (if using), lemongrass, and cinnamon stick. Bring the mixture to a gentle boil, then reduce the heat to low, allowing it to simmer uncovered.

Stir in the palm sugar and tamarind paste. Taste the broth and adjust seasoning with additional salt or sugar if needed. Stir occasionally to prevent the stew from sticking to the pot, as the sauce will gradually thicken.

Simmer the rendang for 2–3 hours, stirring occasionally, until the beef becomes tender and the sauce reduces to a thick, rich consistency. The oil from the coconut milk will begin to separate, giving the dish its signature glossy finish.

As the sauce thickens, reduce the heat to very low and continue to stir frequently to prevent burning. Allow the sauce to caramelize slightly for added depth of flavour, but be careful not to overcook, as this can dry out the beef.

Serve the rendang hot with steamed rice. Garnish with fried shallots for added crunch and fresh cilantro or lime wedges for a burst of freshness. To elevate the experience, pair with a side of vegetable stir fry or sambal chili sauce. For best presentation, spoon the rendang into a shallow serving bowl, highlighting the tender beef and rich, spiced sauce.