I first posted this recipe back in 2014, and it’s a winner every time I make it. I decided it was time to re-shoot the pics. The recipe is the same as before (no tweaks needed).

This is a slow-cooked dish, that requires the occasional bit of attention during it’s 4 hours in the oven. It’s one that’s worth saving for the weekend to ensure a result that is totally worth the wait.

Rendang originates from Indonesia, and is now a popular dish all over the world, due to it’s amazing and complex flavours. There are many different recipes out there, but most (including me!) agree that it’s a slow-cooked dry curry, made with coconut milk, spices and sugar.