1. Slice beef into small cubes. Rub meat with spices – grated yellow ginger, pepper and white pepper. Leave for about 30 minutes. Saute meat with onions, garlic and tomato paste. Mix in coconut milk. Mix in curry powder slowly. Add more if needed and stop at less than 2 tsp, also if needed.
  2. Gather the lemongrass leaves to make a small bow and tie a knot to hold these in place next to the bulb. Drop the 2 tanglad bulbs into the mixture. Drop in the star anise. Let the mixture boil then simmer until meat is tender and sauce thickens. Add the peanut butter and potatoes. Continue cooking until potatoes are done. Remove tanglad bulbs. Transfer mixture to serving plate.