Add the cinnamon stick, cloves, star anise and cardamon to a skillet over medium low heat. Toast for 3-5 minutes, or until fragrant.
Remove from heat and grind to a powder using a mortar and pestle. Set aside.
Heat the coconut oil over high heat in a dutch oven or large heavy bottomed pot. Add the beef in batches and brown on all sides. Remove the beef from the pot and set aside.
Turn the heat down to medium and add the spice paste. Cook for about 2-3 minutes, until the paste has turned a dark brown (not burned). Add the ground spice and cook for another 1-2 minutes.
Add the beef back in and mix well to coat. Cook for 1 minute.
Add the coconut milk, lemongrass stalks, tamarind concentrate, toasted coconut, beef broth, palm sugar, salt and kaffir lime leaves. Bring to a boil, reduce heat to medium low, cover and simmer for 90 minutes.
Remove the lid and turn up the heat to medium high. Cook, stirring occasionally for about 20-30 minutes, or until the liquid has absorbed. Serve with steamed rice, sliced chilies (optional) and a drizzle of fresh lime juice.