Place spice paste ingredients in a small food processor and whizz until fine.
Heat some oil in a large heavy based pot over high heat. Add half of the beef and brown, then remove onto a plate. Repeat with remaining beef.
Lower heat to medium to low add the spice paste and cook for 2 - 3 minutes, until the wetness has reduced and the spice paste darkens.
Add remaining curry ingredients and beef, stir to combine.
Bring to simmer then immediately turn down the heat to low or medium to low so the sauce is bubbling very gently.
Put the lid on the pot and leave it to simmer for 1 hr 45 minutes.
Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is falling apart already, remove the beef from the pot before proceeding.
Remove dry spices, such as lemongrass stalks and cinnamon. Turn up the heat to medium and reduce the sauce for 30 - 40 minutes, stirring every 10 minutes. Stir more frequently when the beef darkens in colour and the sauce reduces to a paste that coats the beef.
The beef should now be very tender and fall apart at a touch. If not, add a splash of water and keep cooking.
Serve with Plain Rice, Sambal Oolek and Indonesian Acar