Heat a dry, heavy based, frying pan over a medium heat. Add the coconut and stir for a few minutes until it is richly golden - don't let it burn. Tip into a food processor and leave to cool.
Meanwhile, put the dried kashmiri chillies, coriander seeds and cumin seeds into a spice grinder and grind to a fine powder.
Add this to the processor with the rest of the spice paste ingredients and 100ml of water. Blend to a smooth-ish paste.
Heat the coconut oil or vegetable oil in a large, heavy based frying pan. Add the beef and fry briefly until it has changed colour but not browned. Add the spice paste, coconut milk, lemon grass, lime leaves and cinnamon sticks and 1 and a half teaspoons of salt. Bring to the boil, reduce the heat, add the tamarind water and leave to simmer, uncovered for 2 and a half hours, stirring occasionally, and more frequently towards the end of cooking, until the beef is tender and the sauce has reduced and thickened. Remove the lemongrass from the rendang and stir in the palm sugar and season to taste. Serve straight away with some Jasmine rice.