Combine the spice paste ingredients in a blender and blend into a fine paste, adding a little water if it gets too thick to purée.In a large, shallow skillet, warm the coconut oil on medium heat for 1 minute, then add the blended spice paste; simmer until aromatic, about 5 minutes. Add the remaining ingredients and carefully stir until well combined.Reduce the heat to medium-low and simmer, stirring every 10-15 minutes to prevent scorching, until the liquid has evaporated, the beef fat is rendered, and oil appears on the surface. It should take 2-3 hours. Reduce the heat to low if the sauce simmers too rapidly and appears to be boiling rather than simmering. The curry should have a slightly dry and oily texture. Serve with basmati rice steamed in water, ¼ cup coconut milk and 1 tsp turmeric.Note• While its extended cooking time can be a test of patience, it’s well worth the wait; the aroma and overwhelming richness of a rendang are unforgettable.Recipe from  by Russ Crandall, with photographs by Russ Crandall (Victory Belt Publishing, $34.95).