Beef Rendang

Place oil, chilies, onion, garlic, galangal, ginger, and lemongrass in a food processor; blend 
to a paste. Set aside.

 Lightly toast dessicated coconut in a pan over medium heat, about 3 minutes. Place in a food processor; grind to a powder. Set aside.

Fry spice paste and lime leaves in a heavy-bottomed saucepot, stirring continuously, for 3 minutes or until very fragrant.

Add coconut, beef, curry powder, soy sauce, beef stock, and coconut cream. Bring to a boil, then lower heat; simmer for 2 hours or until the sauce dries out, stirring regularly to prevent beef from sticking to the bottom of the pan. If water is not enough, add several tablespoons. Season with salt.