Fork-tender beef slowly cooked in spiced coconut milk. The result is a rich, dreamy dish.
Combine onion, ginger, red chili, garlic and pound into a paste. Heat oil in a pan, add paste and saute.
Add beef and stir-fry until it turns brown. Add lemon grass and half of coconut cream. Let simmer until sauce is reduced. Add sour cream and turmeric. Let simmer and reduce for a few more minutes.
Add butter and remaining coconut cream. Season with salt, pepper and sugar. Bring to a boil. Once boiling, reduce heat to simmer and cook until beef is tender and sauce is thick.
In a separate pan, melt butter and toast coconut for about 5 minutes. Sprinkle on top of Beef Rendang.