Put all ingrediant into a blender for Curry Pasty and Blinz until smooth. I like mine still a little chunky but up to you. Chillis I use 10 but again personal Taste for less or more.

To your Slow cook set to Saute add oil. Once hot, add cinnamon, star anise, cloves and cardamom, heat for about 1 minute. Add the blended paste, and saute for about 5 minutes until smells amazing :)

Add lemongrass and the beef. Stir through, and let the meat draw out liquid. Cook for about 10 minutes.

Add coconut cream, salt, palm sugar, makrut lime leaves (I tear in half) tamarind paste and kerisik. Stir and let it come to a boil. Reduce heat to slow cook for 5-6 hours until beef is fall off the bone tender.

I always need to spoon off a little excess oil from the top and you can add a little water if too thick but I like mine quiet dry. Serve over Jasmine Rice or with your favourite breads. ENJOY :P