This document provides a recipe for rendang, a beef stew that originated from Padang, Indonesia. The recipe calls for beef, coconut milk, various spices like cinnamon, cloves, nutmeg and chili peppers, as well as ingredients like shallots, garlic, ginger and lemongrass. To make the rendang, the beef is stir-fried with a paste made from the blended spices to coat it, before adding coconut milk, water and simmering until the meat is tender and the sauce has reduced. Kaffir lime leaves are added at the end for fresh citrusy flavor. The document notes that rendang has become an internationally known Indonesian dish.