This tender, aromatic semi-gravy dish is an excellent centrepiece for beef-eating Tamils during Tamil New Year and Ponggal.

Caste-Hindus in Malaysia often denigrate beef-eating, as cows are perceived as sacred in Hinduism. However, this has led to the marginalisation of beef-eating Paraiyars—a group indigenous to Tamil Nadu—in West Malaysia.

All you’ll need for a kenduri at home are a glass of F&N rose syrup, nasi minyak, and a hearty helping of this dish.

Soft and tender chunks of meat without hours on the stove is not possible, but getting those spicy rendang flavours definitely is.