Heat a wok with oil and saute the ground
spices, nutmeg, cloves, lemon grass and cinnamon until fragrant. Add the
beef and stir. Then add the roasted coconut and coconut milk. Simmer and
stir from time to time until the meat is tender and the gravy has
thickened. Add the tamarind juice and lower the heat. Simmer for another
5 minutes and serve hot.