Beef Rendang

6 dried, hot whole red peppers, each about 3 inches long
1 pound very lean chuck beef
½ cup coarsely chopped shallots
1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder
2 tablespoons finely minced garlic
1 cup water
1 teaspoon chopped fresh ginger
⅓ cup corn, peanut or vegetable oil
⅔ cup coconut cream or milk
7 dried lime leaves, optional, see note
¼ cup tamarind liquid or lemon juice
½ teaspoon sugar
⅓ cup dried shredded desicated coconut

Nutritional Information
- Nutritional analysis per serving (4 servings)
  408 calories; 21 grams fat; 16 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 29 grams protein; 74 milligrams cholesterol; 111 milligrams sodium

4 to 6 servings

Put peppers in a bowl and add cold water to cover. Let soak an hour or longer or until softened. Drain well. Set aside.
Cut beef into 3/4-inch cubes.
Chop peppers and put them into container of electric blender. Add shallots, fresh lemon grass or lemon grass powder, garlic, ginger and 1/3 cup of water and blend thoroughly.
Heat oil in a wok or skillet and when it is quite hot add chili pepper mixture. Cook, stirring, about 10 seconds and add beef. Add coconut cream or milk and remaining 2/3 cup water. Bring to a boil and cover closely. Let simmer about 20 minutes.
Add lime leaves, tamarind liquid or lemon juice, and sugar.
Put shredded coconut in a skillet and cook, shaking skillet and stirring, until coconut is lightly browned. Add this to beef. Stir and continue cooking about 5 minutes. Cover and continue cooking about 25 minutes.
Uncover and continue cooking, stirring occasionally, about 10 minutes. Serve hot with rice.

Lime leaves are available at many markets in Chinatown and at shops specializing in Oriental foods. Mint leaves may be substituted for lime leaves.

2 hours 15 minutes