Step 1

In a food processor Add chilies, shallots, nuts, garlic, turmeric, ginger, and galangal; purée until a slightly smooth paste forms.

Step 2

Add in the cloves and nutmeg.

Step 3

Transfer paste to a 12" nonstick skillet or wok with beef; and mix together.

Step 4

Add 7 lime leaves, lemongrass knots, cinnamon, coconut milk, and salt; bring to a boil.

Step 5

Reduce heat to medium-low; cook, stirring occasionally to prevent coconut milk from scorching, until the consistency of thick pea soup, about 1 1⁄2 hours.

Step 6

Continue to cook, stirring frequently to prevent burning, until sauce and beef turn a dark caramel color and the sauce coats the beef, 2 1⁄2-3 hours.

Step 7

Discard whole spices before serving; garnish with thinly sliced lime leaves

Step 8

Serve with white or yellow rice.