Malaysian Beef Curry



Trim and cut the bavette steak into strips and toss in flour. Sear the beef in hot chilli infused oil, (do this in batches to get an even browning). In an oven proof dish add a little more oil, add diced onions and cook until soft then add the curry paste and cook for a further minute or two. Add the beef to the paste and then lemongrass, cinnamon stick, star anise and whole cardamom. Mix beef bouillon jelly with hot water and add to the dish, stir well and place in an oven set at 160°C for 45 mins to an hour until beef is tender. In the meantime cook the rice by bringing 3.5 parts water to 2 parts rice to the boil. Add saffron and then the rice with a pinch of salt, cover tightly with a lid reduce the heat and allow to cook for 12-15 minutes until most of the liquid has been absorbed. Remove from heat keeping the lid on and allow to steam for a further 5 minutes, gently fluff the rice with a fork, replace the lid and keep warm. Remove curry from the oven stir in oyster sauce and return to oven for a further 5 minutes. Serve curry in a bowl with saffron rice. Garnish with salad of tomato, red onion and coriander, chopped nuts, lime wedge and naan bread on the side