Beef chunks cooked in coconut milk

3" cube fresh galingal OR
           12 slices dried galingal
      2    Sticks fresh lemon grass OR
      2 tb Dried sliced lemon grass
      6    Dried red chillies
           2" stick cinnamon
     14    Cloves
      4 oz Red bell pepper
      4 oz Shallots or onions
           1" cube fresh ginger
      2    Cloves garlic
     12    Fresh/dried curry leaves OR
      4    Dried bay leaves
      8    Fresh/dried kaffir lime
           Leaves OR a 3 X 1/4" strip
           Of lemon peel
      3 pt coconut milk
      2 lb Stewing beef, cut into 1-2"
           Cubes
      1 tb Salt
 
  If you are using fresh galingal, peel and coursely chop it and set it
  aside.  If you are using dried galingal, combine it in a cut with 4
  tablespoons of water.  If you are using fresh lemon grass, cut of the
  straw-like top, leaving about 6" of the bottom.  lightly crush the very
  bottom and set it aside.  If you are using dried lemon grass, put it into
  the water along with the galingal.
  Crumble and break the dried red chillies and cinnamon into enough water to
  cobver and add them to the dried galingal and dried lemon grass if you are
  using them.  Also put in the cloves.  Soak the spices for 30 mins.  Cut
  the red pepper coarsely inot dice, discarding all the seeds.  Peel and
  coarsely chop the shallots/onions, ginger and garlic.
  In an electric blender, combine the soaked spices and their liquid, the
  frsh galingal (if you are using it), the chopped red pepper, shallots,
  ginger and garlic.  Blend until smooth.
  Into a wide, preferably non-stick pan put the paste from the blender, the
  fresh lemon grass (if using), the curry leaves and kaffir lime leaves (or
  lemon rind).  Stir the coconut milk well until smooth and pour that in as
  well.  Bring to the boil, stirring occasionally.  Turn the heat to medium
  and cook the sauce for 15 mins, stirring now and then to prevent curdling.
  Put in the meat and salt and bring to the boil again.
  Reduce the heat to medium.  Cook, uncovered for 1 hour, stirring
  occasionally.  Turn the heat up to medium-high and continue to cook,
  stirring now and then for a further 30 mins or until the sauce becomes
  thick and brown and the meat tender.  This is now called KALIYO DAGING, if
  you continue to cook until the sauce dissappears its called RENDANG
  DAGING.