Method

Chop the spice paste ingredients, place in a food blender with the water then blend it until smooth.

Put desiccated coconut in a dry frying pan over a med heat, stir & cook until nut brown, tip into a bowl & set aside.

Place the oil in a lidded ovenproof or casserole pot, on the hob at a med heat, add the spice paste, cinnamon, cloves, star anise & cardamom, stir-fry until aromatic, then add the beef & the bashed lemongrass, stir for 1 minute. Add the coconut milk, tamarind paste, water, & simmer on medium heat, stirring frequently for 20 mins. Add the kaffir lime leaves, toasted coconut, sugar or palm sugar, stirring to blend well with the meat.

Lower the heat to low as you can, cover with lid, & simmer for 1 to 1 1/2 hours or until the meat is really tender. Check & stir every 15 min, add more water if it dries out too much, at the end it should be quite dry, if too wet take the lid off & turn up the heat & reduce liquid stirring constantly. Add more salt and sugar to taste.