Step 1

Heat the shredded coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Step 2

Chop the spice paste ingredients and then blend it in a food processor or blender until fine.

Step 3

Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

Step 4

Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

Step 5

Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.

Step 6

Add the kaffir lime leaves, kerisik (toasted coconut), brown sugar, stirring to blend well with the meat.

Step 7

Lower the heat to low, cover the lid, and simmer for 1 1 1/2 hours or until the meat is really tender and the gravy has dried up.

Step 8

Add salt to taste.