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1
Toast the coriander seeds, fennel seeds and black peppercorns in a dry frying pan over low heat.
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2
Once the fennel seeds start making popping sounds, transfer the toasted spices into a mortar and pestle or a spice grinder, and grind into a fine powder.
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3
Set aside.
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4
To make the spice paste, put all the ingredients into a food processor and process into a fine paste.
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5
Heat the vegetable oil in large saucepan over mediumlow heat, add the spice paste and fry gently for 810 minutes until fragrant and darker red in color.
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6
Add the beef, lemongrass, 3 whole kaffir lime leaves and ground spices, stirring to mix well.
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7
Cook for about 3 minutes until the beef is lightly cooked, then add the coconut milk and water, stir to combine, then turn the heat down to a simmer.
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8
Cook, uncovered, for 1 1/2 hours until the meat is tender and the sauce is thick.
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9
Season with salt and sugar, to taste.
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10
Meanwhile, heat a dry frying pan over low heat.
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11
Add the desiccated coconut and toast until golden, stirring constantly so the coconut doesnt burn (take care it doesnt burn or it will have an unpleasant flavor).
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12
Set aside to cool, then put in a food processor and pulse a few times until the coconut becomes fine crumbs.
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13
Add the toasted coconut to the beef, stirring frequently over low heat for about 15 minutes, or until the coconut releases its oil and is absorbed by the meat.
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14
Garnish with the sliced kaffir lime leaf and serve with steamed rice.
