Add the ingredients for the spice paste into a food processor and blend until you get a smooth paste. Alternatively, you can use a mortar and pestle if preferred.
Heat up a non-stick frying pan and toast the desiccated coconut on low heat, stirring the coconut frequently until consistently browned and toasted. Set aside.
Heat up a non-stick wok with 3 tablespoons of extra virgin olive oil, add the spice paste, cloves, star anise and cinnamon stick, and stir-fry for 5 minutes or until aromatic on medium heat.
Add the beef pieces and stir-fry for another 5 minutes or until the beef is no longer pink on medium to high heat. Then add the tamarind puree, coconut milk, gluten free light soy sauce and dark brown sugar and stir and mix well. base.
Bring to a boil, then simmer uncovered on low to medium heat for about 1 hour or until the liquid is just covering the meat. Stir occasionally to ensure its not sticking at the
Cover the non-stick wok with lid and simmer on low heat for another 10 to 15 minutes or until meat is soft and tender. Making sure to stir frequently to avoid sticking at the base as the sauce will become dryer and increasingly darken in colour.
Add the toasted desiccated coconut from step 2 and stir and mix well into the sauce. Turn off the heat.
Garnish with coriander and serve with steamed basmati rice.