Heat the oil in a suitable pot over moderate high heat and the sauté the onion until soft.

Add the spice pastes and sugar and stir for a moment or two longer until they give off their aroma.

Add the meat and stir until all the pieces are lightly browned and no pink remains.

Add the coconut milk and turn down the heat so as to maintain a moderately vigorous simmer.

Cook the Rendang down for about 45 minutes or so until the liquid has reduced by at least half and some of the oil has begun to separate out. At this point, turn down the heat to a very low simmer and continue to reduce for a further 45 minutes to one hour until the sauce is reduced to little more than a thick coating on the meat.

Serve with rice, and some small side dishes (peanuts, chopped peppers and onions, or other accompaniments of choice).