Ingredients

• 1 tbsp vegetable oil
• ½–1 tsp mustard powder (optional)
• 1 red onion
• chopped
• 2 star anise
• 1 cinnamon stick
• 4 plums
• stones removed
• roughly chopped
• 1 red chilli
• left whole but slit down its length
• 2 tbsp vinegar
• 50g/1¾oz sugar
• 800g/1lb 12oz buffalo or beef sirloin
• thinly sliced into long strips
• 2 egg yolks
• 1 lemon
• juice only
• ½ tsp asafoetida
• ½ tsp ground turmeric
• ½–1 tsp mustard powder
• 2 tbsp vinegar
• 200–250ml/7–9fl oz vegetable oil
• 1 small cabbage
• shredded
• 1 carrot
• peeled and finely shredded
• 4 spring onions
• trimmed and finely sliced
• 1 cauliflower
• florets only
• finely sliced
• 4–6 flatbreads
• to serve

Directions

• Preheat a barbecue and leave the coals to heat through for about an hour.
• For the marinade
• heat the oil in a saucepan and
• once hot
• add the onion and cook for 5 minutes until softened. Add the rest of the ingredients apart from the buffalo and bring slowly to the boil. Simmer for about 10 minutes until the plums have softened.
• Set aside about a quarter of the marinade and leave to cool. Pour the remainder into a serving bowl.
• When the smaller amount of sauce has cooled
• pour it over the raw meat and mix well. Leave to marinate for 20 minutes.
• For the coleslaw
• put the egg yolks in a bowl then add the lemon juice
• asotefedia
• turmeric and vinegar. Whisk until well combined and then add the oil in a thin stream
• whisking all the time. Add the oil slowly
• making sure each addition is well combined before adding the next. Continue whisking and slowly adding more oil until emulsified into a loose mayonnaise (you may not need all the oil).
• Place all the vegetables in a large bowl. Tip over the mayonnaise and mix well.
• Thread the beef onto skewers. When the barbecue coals are white hot and the flames have died down
• cook the beef for about 2 minutes on each side
• or until cooked through and lightly charred.
• Serve up the skewers along with the reserved marinade
• coleslaw and flatbreads.