MALAYSIAN BEEF BOLAR BLADE ROAST – Fairleys SUPA IGA Shepparton

Ingredients

• 1 kg beef bolar roast (trimmed)
• 3 tbsp rendang curry paste
• 2 tbsp coconut cream (plus extra for drizzling)
• 2 leeks (halved, washed and sliced)
• 500 g sweet potato (peeled and cut into 2cm half rounds)
• 3 stalks curry leaves
• 2 cinnamon sticks
• 1 head broccoli (cut into florets)
• 1 cup red rice
• Lime (to serve)