You do:

spices Pasta

• 5 schalottenlökar, Peeled and cut rough
• 4 cm fresh ginger, peeled and rough-cut
• 5 garlic clove, peeled
• 3-10 Rhoda chilifrukter, in pieces (depending on how strong you want your curry)
• 3 tablespoons neutral rapeseed oil

Stew

• 1 kg chuck, in bits munsstora
• 0,5 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1,5 teaspoon ground coriander
• 800 ml coconut milk (or coconut cream)
• 3 star anise
• 1 kanelstång
• 3 lemongrass, beaten and rough-cut
• 1 lime, juice
• 1,5 cup shredded coconut, roasted
• salt
• pepper
• rapeseed oil, for frying

Servering

• jasminris, boiled
• 1 pot fresh coriander, chopped

Do this:

1. Pasta
   Add all the ingredients for the paste in a blender and run a smooth paste.
2. Prime ribs
   Brown the meat over high heat around until it got a little color. Then put on a plate and set aside.
3. Pour a little more oil to the pan and cook the pasta in a minute with cloves, cardamom and coriander. Pour in coconut milk
4. Add the star anise, kanelstång, lemongrass, squeezed lime juice and grated coconut. Save any little grated coconut to serve.
5. Return the meat to the pan and simmer over medium heat for 1,5-2 hours. Pour possibly more water during the boiling time of the pot tend to boil dry.
6. Remove the cover last 30 minuterna. The meat should be very tender and almost falling apart. Season with salt and pepper.
7. Servering
   Serve your rendanggryta with piping hot jasmine rice and sprinkle with a little cilantro, chili and possibly more coconut.