Soak 2 teaspoons of tamarind pulp in a little warm water. Stir grated coconut in a dry wok until golden brown, then pound it in a mortar to make 6 tablespoons of kerisik (toasted coconut).
Soak 10 dried chilies in warm water, then seed them. Blend with 5 shallots, 5 garlic cloves, 3 lemongrass stalks, white parts only, 1 piece of galangal, and 1 piece of ginger, each about 1in / 2.5cm, to a fine paste.
Heat 5 tablespoons of cooking oil in a wok. Fry the paste with 1 cinnamon stick, 3 whole cloves, 3 star anise, and 3 cardamom pods until fragrant.
Add 680g of boneless beef short ribs, cut into cubes, and 1 bruised lemongrass stalk. Stir in 1 cup of coconut cream, the strained tamarind juice, and 1 cup of water. Simmer, stirring often, until the beef is almost cooked.
Stir in 6 makrut lime leaves, the kerisik, and 1 tablespoon of palm sugar. Cover and cook over low heat for 1-1½ hours, until the beef is tender and the sauce is thick and almost dry. Season with salt to taste.
