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Using a food processor or blender, process all the ingredients for the spice paste together and set aside.
Mix the tamarind pulp with a bit of water until fully dissolved, set aside.
Heat oil in a large sauce pan over medium-high heat. Add the spice paste, cinnamon stick, cloves, star anise and cardamon pods and stir fry until fragrant.
Add the beef and lemongrass and stir fry for 1 minute.
Add the coconut milk, water and tamarind water and stir well. Bring temperature down to medium-low and simmer, stirring frequently, 5 to 10 minutes.
Meanwhile, make kerisik by toasting the coconut in a wok over medium-low heat until golden brown. Transfer it to a mini-chopper or blender and process until you have a paste. Add a tablespoon of water if needed.
When the meat is almost cooked, add the kerisik, the kaffir lime leaves, sugar and salt and stir well.
Lower temperature to low, cover, and simmer for 1 to 1 ½ hours, until the meat is tender and the sauce has cooked through.
Taste and adjust salt and sugar. Serve with rice.