Start making the rendang paste by lightly toasting the cumin and coriander seeds in a heavy based frying pan over medium heat for 6-8 minutes or until fragrant and lightly browned. Do not burn. Add seeds to a mortar and pestle and crush. Add to a food blender with the other paste ingredients and 2 tablespoons of water. Blend for 5 minutes to make a smooth paste. Set to one side.
Toast the coconut by placing it a large, heavy bottomed pot with lid or Dutch oven (Le Creuset or similar is perfect). Place it over a medium heat. Cook for 5 minutes, stirring frequently, until it is slightly golden and fragrant. Place in a bowl and set aside. To the same pot, add coconut oil, turn the heat to high and fry the beef in small batches for 10 minutes, turning frequently, or until golden brown. Remove and set aside.
Place the star anise and cardamom into the pot and fry for a minute or so until fragrant. Add the prepared rendang paste and fry for several minutes, stirring with a wooden spoon to deglaze the bottom of the pot. Return the beef and desiccated coconut to the pot. and add the coconut milk, palm sugar, fish sauce and kaffir lime leaves. Stir.
When the pot is bubbling, reduce the heat to low, cover and cook for 3-4 hours or until the meat is cooked and tender. Alternatively cook in a slow cooker. Serve in a bowl and decorate with chilli and coriander and serve with a bowl of steaming rice.
