BEEF AND POTATO RENDANG FULL OF THE SOUTH-EAST ASIAN FLAVOURS OF LEMONGRASS, TAMARIND AND COCONUT, THIS DRY INDONESIAN CURRY IS A REAL TREAT. IF YOU CAN’T FIND GALANGAL, USE TWICE AS MUCH GINGER.

SERVES: 6 Preparation time: 10 minutes Cooking time: 7 hours (slow cooker) 1 hour 35 minutes (stovetop)

3 long red chillies, roughly chopped 4 shallots, coarsely chopped 4 garlic cloves, coarsely chopped 4 cm (1½ in) piece galangal, coarsely grated 4 cm (1½ in) piece ginger, coarsely grated 2 teaspoons ground turmeric 2 lemongrass stems, tough outer layers removed, white parts only, bruised 2 tablespoons desiccated coconut 1 tablespoon raw sugar 1 tablespoon tamarind purée 2 teaspoons ground cumin 2 teaspoons ground coriander 4 tablespoons grapeseed oil 1.2 kg (2 lb 12 oz) beef chuck steak, cut into 3 cm (1¼ in) pieces 1 x 400 ml (14 fl oz) tin coconut milk 600 g (1 lb 5 oz) baby potatoes steamed rice, chilli and coriander (cilantro), to serve

In the slow cooker Put the chillies, shallots, garlic, galangal, ginger, turmeric, lemongrass, coconut, sugar, tamarind, cumin, coriander and 1 tablespoon of oil in a small food processor and blitz to a coarse paste. Heat 2 tablespoons of oil in a large frying pan over medium–high heat. Season the beef with salt, add to the pan and cook for 5 minutes until browned. Add 2 tablespoons of water, stirring to deglaze, then transfer to the slow cooker. Add the remaining tablespoon of oil to the pan and cook the spice paste, stirring, for 3 minutes until fragrant. Stir in the coconut milk and 125 ml (4 fl oz/½ cup) of water, then transfer to the slow cooker. Add the potatoes and cook on low for 7 hours until the beef and potatoes are tender. Check the seasoning, then serve with steamed rice, chilli and coriander.

On the stovetop Put the chillies, shallots, garlic, galangal, ginger, turmeric, lemongrass, coconut, sugar, tamarind, cumin, coriander and 1 tablespoon of the oil in a small food processor and blitz to a coarse paste. Heat 2 tablespoons of oil in a large, heavy-based saucepan over medium–high heat. Season the beef with salt, add to the pan and cook for 5 minutes until browned. Add 2 tablespoons of water, stirring to deglaze, then remove the meat and set aside. Add the remaining tablespoon of oil to the pan and cook the spice paste, stirring, for 3 minutes until fragrant, then return the beef to the pan. Stir in the coconut milk and 250 ml (9 fl oz/1 cup) of water. Bring to a simmer, then cover with a lid and reduce the heat to low. Cook for 1 hour, then add the potatoes and cook for a further 20 minutes until tender, adding more water if necessary. Check the seasoning, then serve with steamed rice, chilli and coriander.

Whole Food Slow Cooked by Olivia Andrews (Murdoch Books, £14.99). Photography by Steve Brown