Cut about 400g stewing beef into large chunks, dust lightly with seasoned flour and brown all over in hot olive oil.
Remove to a casserole dish, then fry a chopped red pepper, a chopped onion and a crushed garlic clove until starting to soften.
Add a tsp of five-spice powder, 2 star anise and a chopped deseeded red chilli. Sprinkle over a Tbs dark brown sugar
and 2 Tbs soy sauce, together with 200ml beef stock, bring to a simmer and pour this into the casserole with the beef,
stir to mix well, cover and simmer for about 2 hours, until the beef is tender. Remove the lid and add a cubed sweet potato
and simmer for another 30 minutes or so, until the sweet potato is just cooked. Meanwhile, cook basmati rice and when
this is cooked, drain it and stir in the grated zest and juice of a small lime. Just before serving, toast some
coriander seeds in a dry pan until fragrant, and garnish the stew with these, some fresh coriander leaves
and several spoons of buttermilk. Serve with the lime rice.