Blend onion, ginger, galangal, garlic, lemongrass, turmeric, and chillies into a smooth purée.
Fry the paste in a wok with oil until dark and aromatic.
Add crushed cardamom and cinnamon sticks, cook for one minute, then add the beef.
Fry meat until well browned while stirring constantly.
Pour in coconut milk and tamarind, simmer, then add lime leaves and zest.
Season with salt and reduce to a simmer.
Cook for 60 to 90 minutes until meat is tender and sauce is reduced.
Toast coconut flakes in a dry pan until brown, grind to powder, and stir into rendang.
Wash rice until water runs clear and heat oil in a lidded saucepan.
Fry rice spices for one minute.
Add rice and fry until grains turn opaque.
Add 640ml water and salt.
Boil until water is absorbed and air holes appear.
Cover with lid, keep heat on for one minute, then stand for five minutes.
Keep rice warm until ready to serve.
Mix herbs into rice, plate with beef, and garnish with coriander, shallots, and chilli.