Cut your beef into medium size chunks and add salt and the rest of the dry marinade and coat the meat on all sides
Grind together the paste ingredients and keep aside
In a large saute pan, add the coconut oil, bay leaves, star anise and cardamoms
Add the beef and sear on all sides
Add the ground paste and coat the meat in it
Add water to the pan where the beef sat in to remove the residual dry spices, the processing jar (1.5 cups) and add to the meat
Cover and cook for 30 mins
After 30 mins, add the coconut milk and add another 1/2 cup of water to the can and add that in
Cover and cook this for 2- 3 hours, stirring frequently to prevent burning
When the gravy has reduced, add the mushroom stock powder, salt & sugar to test
Keep cooking and if the gravy gets too dry add some water
Garnish with fried shallots and sprinkle with chilli flakes