I’m praying the bitterness from the lime leaves dissipates after a few hours and that I don’t choke at the end when I gotta brown it off. I’m pretty nervous actually lol
It was also my first time using whole nutmeg. That’s an interesting little spice ball innit?
So if anyone on here is a rendang aficionado I’d be more than happy to take whatever tips you throw my way.
I’m off to check my curry...
2.5 hours later. My beef cheek is still rock hard but the bitterness is gone. I’m going to crank up the heat to a low simmer. Maybe. Should I? Gah!