Blend shallots, ginger, lemongrass, lime leaves, garlic, red chillies, and 75ml water into a paste.
Coat beef in the paste and marinate for at least 2 hours or overnight in the fridge.
Soak dried chillies in boiling water for 30 minutes to soften.
Heat oil in a casserole dish and fry whole and ground spices until fragrant.
Add the marinated beef to the casserole and stir well.
Add coconut milk, stock, fish sauce, palm sugar, and tamarind paste, then bring to a boil.
Chop softened dried chillies and add them to the pot with 50ml of their soaking water.
Cover and simmer for 2 hours until the beef is tender.
Uncover and simmer for 15-20 minutes to thicken the sauce.
Stir in lime juice, season with salt and pepper, and serve with rice.