Place all the spice paste ingredients into a food processor. Add a splash of water or oil. Blend until you have a very smooth, thick paste. The smell will be very strong and fresh.

Put the desiccated coconut in a small frying pan. Heat it over medium heat. Stir constantly until it turns golden brown. Be careful because it burns quickly. Set it aside to cool.

Heat oil in your large saucepan. Brown the beef chunks in small batches. This step adds a lot of deep flavor. Remove the beef and set it aside on a clean plate.

Add the blended spice paste to the same hot pan. Fry it for about 5 minutes. Stir it well so it does not stick. The oil should start to separate from the paste.

Pour both cans of coconut milk into the pan. Stir in the bruised lemongrass, lime leaves, and tamarind. Bring the mixture to a gentle simmer. Make sure you scrape the bottom of the pan.

Put the browned beef back into the saucepan. Ensure the liquid covers the meat. Reduce the heat to very low. Cover the pan with a lid, leaving a small gap.

Simmer the beef for about 2 hours. Stir every 20 minutes to prevent burning. The meat should become very soft. The sauce will gradually thicken and turn darker brown.

Remove the lid for the final hour of cooking. This allows the water to evaporate. The sauce will become a thick paste. This is when the "frying" process starts inside the pan.

Stir in the toasted coconut and brown sugar. Add the salt at this stage. Keep cooking and stirring frequently. The beef should look dark, dry, and glistening with oil.

Taste the sauce to check the seasoning. Add more salt or sugar if needed. Remove the whole lemongrass stalk and lime leaves. Serve your beautiful rendang hot with fluffy rice