Ingredients

• 1 whole nutmeg, smashed open
• 4 whole cloves
• 2 onions, coarsely chopped
• 10 Thai chile peppers, stemmed and coarsely chopped, or to taste
• 7 macadamia nuts
• 4 cloves garlic, coarsely chopped
• 1 (2 inch) piece ginger, peeled and thinly sliced across the grain
• 1 (2 inch) piece galangal, peeled and sliced thinly across the grain
• 1 (2 inch) piece turmeric root, peeled and sliced thinly across the grain
• 1 tablespoon water, or as needed (optional)
• 2 1/2 pounds beef rump, cut into bite-size pieces
• 2 1/2 cups unsweetened light coconut milk
• 4 stalks lemongrass - trimmed, flattened, and tied into knots
• 1 (4 inch) cinnamon stick
• 8 kaffir lime leaves
• 4 cardamom pods
• 1 whole star anise

Instructions

1. Grind nutmeg and cloves into a fine powder in a blender, 2 to 3 minutes. Add onions, chile peppers, macadamia nuts, garlic, ginger, galangal, and turmeric; blend into a smooth paste, thinning slightly with water if needed.
2. Place beef in a 12-inch skillet or wok. Mix in paste and coat beef thoroughly. Add coconut milk, lemongrass knots, cinnamon, lime leaves, cardamom, and star anise to form a sauce.
3. Bring to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer uncovered, stirring with a spatula every 15 minutes, until sauce has reduced and thickened, about 1 hour. Continue cooking, stirring frequently to prevent sticking and scorching, until sauce turns a dark caramel color and coats the beef, about 2 hours.
4. Remove from heat, cover, and let stand, about 30 minutes. Discard lemongrass, cinnamon stick, lime leaves, cardamom, and star anise before serving.