This is a really fragrant dish with very wonderful texture. Unlike a traditional western stew this dish has many flavours that many have come to enjoy. A great dish for the end of summer on a wet Autumn evening.
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Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a saucepan, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
Add the beef and the pounded lemongrass and stir for 1 minute.
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
Add the kaffir lime leaves, toasted coconut, sugar/palm sugar, stirring to blend well with the meat.
Lower the heat, cover with a lid, and simmer for 1 - 1 ½hours or until the meat is really tender and the gravy has dried up.
Add salt to taste. If not sweet enough, add more sugar to taste.
Serve with rice.
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