Beef Rendang

Ingredients

Blend the spice paste ingredients in a food processor until fine.
Heat the oil in a stew pot and fry the spice paste with the cinnamon, cloves, star anise, and cardamom until fragrant. Add the beef and the pounded lemongrass and stir for a minute. Pour in the coconut cream, tamarind, and water, and simmer over medium heat, stirring often, until the meat is nearly cooked. Stir in the lime leaves, toasted coconut, and sugar.
Lower the heat, cover, and simmer for 1 to 1½ hours, until the beef is meltingly tender and the sauce has reduced right down. Adjust the salt and sugar to taste and serve with steamed rice — it's even better the next day.

Adapted from TheMealDB and rewritten in our own words.