In a spice grinder grind the lemon grass, cumin seeds, cardamon pods and dried chilies into a powder. In a bowl mix together the garlic, groundnut oil, water, palm sugar, cinnamon and turmeric and add the ground spices to form a paste.
Heat the vegetable oil in a pan and add the beef strips, brown the beef then add the curry paste. Keeping the heat high, stir the paste into the beef and allow to cook for 2 minutes.
Add the beef stock and bring to the boil, reduce the heat to a simmer. Add the creamed coconut, peanut butter and brown sugar and allow to integrate with the stock. Cook on a medium heat for 15 minutes or until the sauce has reduced. In the last few minutes of cooking add the honey and mix well.
Serve with rice or chips and enjoy.
I used the Pataks® creamed coconut sachets and added it directly to the pan.