Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Season beef with salt and tip into the pot with the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently for about 3 minutes
Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 3 hours or until the meat is really tender and the gravy has almost dried up. Add more salt and sugar to taste. Serve immediately with steamed rice
*To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown. I used unsweetened shredded coconut I had on hand already and it was great
