Put onions, garlic, ginger, and chilies in a food processor. Add the dry spices and a splash of water. Blend until you have a smooth, thick paste. This paste is the flavor base.

Heat oil in your large pan over medium-high heat. Add the beef cubes in batches. Brown the meat on all sides to seal in the juices. Remove the beef and set it aside.

In the same pan, add the spice paste. Cook it for about five minutes. Stir constantly so it does not burn. You will smell the spices becoming fragrant and rich.

Return the beef to the pan. Pour in the coconut milk and add the bruised lemongrass. Stir everything together well. Bring the mixture to a very gentle simmer.

Turn the heat to low. Cover the pan and let it simmer for two hours. The meat needs time to become very tender. Stir every 20 minutes to prevent sticking.

While the beef cooks, put desiccated coconut in a small dry pan. Stir over medium heat until it turns golden brown. Watch it closely because it burns very fast.

After two hours, remove the lid. Stir in the toasted coconut, sugar, and salt. Continue cooking without a lid. The liquid will slowly evaporate and turn oily.

Keep cooking until the sauce is thick and dark. The beef should be dark brown and very soft. Once the sauce coats the meat perfectly, turn off the heat.