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To make the spice paste, place the whole spices in a large frying pan and shake over medium heat for 1-2 minutes or until they start to pop and release their aroma. Allow the spices to cool a little, then finely grind in a pestle and mortar or spice grinder.
Place the ground spices and all the remaining spice ingredients in a blender and process until a smooth paste forms, adding a little water if necessary to help blend it.
Heat the oil in a large saucepan over medium heat. Add the spice paste and cook, stirring continuously, for at least 15 minutes or until the mixture has reduced right down to a thick paste.
Add the beef, galangal, lemongrass, turmeric leaf and makrut lime leaves, and stir to combine well.
Gradually add the coconut milk, stirring until well combined.
Reduce the heat to as low as possible, cover the pan and simmer for 1 hour.
Stir in the tamarind, sugar and salt, and cook for another 1-2 hours or until the beef is very tender and sauce is slightly dry and oily.
Serve with steamed rice.