If you use meat beef to make the meat soft enough.First prepare steamer. Wash the meat and take one of papaya leaf (wash clean).

Wrap the meat using papaya leaf.

Steam them in medium high heat for 30 mins.

Then remove the papaya leaf and steam the meat for another 15 to 20 mins over medium low heat.

Make the rendang : Add the shredded coconut to a small pan and heat over medium-low heat.Cook,stirring occasionally, until golden brown. Transfer to a small bowl and set aside.

Combine the tamarind paste with 1/4 cup of hot water in a small bowl.Let soak until very tender.When you’re ready to use the paste,press and stir the paste to mix it with the water and squeeze out the tamarind pods.Discard the pods before using.

Blend together all the rendang paste ingredients.

Add the oil to a pot and heat over medium heat.Add the rendang paste and turn to medium-low heat.Cook and stir until the moisture is reduced and the paste begins to caramelize about 8 mins

Add the cardamom pod,cloves,and star anise pods.Cook and stir for 1 minute to release the fragrance.

Add the beef and lemongrass stalks. Turn to medium heat. Cook and stir for 1 minute, until the beef is evenly coated

Add the coconut milk and soaked tamarind water (do not add the leftover tamarind chunks).Bring to a simmer. Reduce to low or very low heat,whichever is enough to maintain the very low simmer. Add the toasted shredded coconut, kaffir lime leaves, brown sugar, and salt. Stir a few times to mix well.

Cook, stirring occasionally, until the beef turns very tender. The process can take anywhere from 1 to 1 and half hour. When the braising liquid starts to turn golden brown, check on the pot more often, every 15 minutes or so, and stir and scrape the bottom to prevent burning. At the end of cooking, the rendang will turn golden brown and the oil will separate.

Taste the rendang gravy and the beef. Adjust the seasoning by adding salt, if needed.