One of my favorite Malaysian dishes is Beef Rendang. However, to make an authentic Rendang requires toasted coconut, blending and slowly frying the blended ingredients to a just-so perfection. Though I hope to make an authentic rendang sometime in the near future, my current schedule just doesn't allow for it right now. So I have improvised. Using lndian spice powders (garam masala) and unblended ingredients, I have tried to mimic the amazing fragrant braised goodness of authentic Rendang. Don't be put off by the number of ingredients - once you have them on hand, it's just a matter of placing it in the pot and simmering. Feel free to substitute Beef with Lamb or Mutton or Pork. And yes, like the original Rendang, it tastes better the next day.
This recipe is a variation of the Jerk Chicken, using most of the spices in dry form, hopefully reducing preparation time. This dish could make a great weeknight meal!