Whizz the shallots, garlic, chillies and ginger into a food processor, blend to make into a paste, then set aside.
Heat the oil in a large casserole dish, add the lemongrass and cloves, curry paste and beef. Add 2 litres water, then cook on a low heat for about an hour.
Add the pepper, tamarind, salt, coconut, bay leaves and coconut milk.
Fry the grated coconut, cumin and coriander seeds until golden, then grind. Add to the pan and cook for 2 hours on a really low heat, stirring occasionally. The liquid should almost all evaporate, leaving a dry curry.