Blend all the rempah ingredients into a fine paste.

Fry and grind cumin and coriander seeds coarsely.

Heat up a pressure cooker pot over the stove.

Add the rempah and stir fry until almost dry before adding cooking oil. Add dry spices and saute until oil separates.

Add the beef pieces and stir until they are coated with the rempah.

Add coconut milk and continue cooking. Add lemon grass, kaffir lime leaves and bay leaves.

Add enough water to cover the meat.

Cover the pot and lock in place. Heat up the pot at high heat until plunger pops up fully. Turn down to moderate heat. Pressure cook for about 30 minutes.

Release pressure until plunger drops back. Unlock and remove cover.

Check that meat has tenderised. If not, continue sauteing.

Add salt and sugar to taste. For stronger flavour, you could add 1 piece of beef cube (optional).

For thicker gravy, saute at moderate heat until desired consistency. However, remove meat once it has tenderised to avoid over cooking.