To make the marinade, heat a small frying pan and dry roast the cloves, cardamom seeds and turmeric for a minute or two to release the flavours.
Tip the spices into a pestle and mortar and grind everything to a powder.
Put the roughly chopped onions, garlic cloves, ginger and fresh chillies into a food processor/blender and blend until finely diced. This step can also be done by hand.
Add the onion mixture to the pestle and mortar and combine with the spices to make a smooth paste.
In a bowl, combine the curry paste with the coconut milk and pour into a zip lock bag.
Slice the rump into 3cm cubes, transfer to the zip lock bag with the marinade and turn to coat. Place in the refrigerator for 2 to 4 hours to marinate, the longer the better.
Remove the rump from the marinade (keeping the sauce for later) and prepare the kebabs by threading the beef cubes onto skewers alternating the beef, broccoli florets and red pepper squares in which ever order you prefer.
Grill the skewers on a hot fire or griddle pan and turn to cook on all sides to your preferred doneness; it will take approximately 4 to 5 minutes for medium-rare which is recommended.
Whilst the skewers are cooking, bring the marinade to a boil in a small saucepan and simmer for 3 to 4 minutes, season with freshly ground black pepper and serve it as a dipping sauce for the kebabs.
Serve these steak and vegetable skewers with the fragrant coconut curry sauce and sides of your choice.