In a wok, heat 1 tablespoon oil
over medium heat. Add shallots, garlic and chili and
fry for about 5 minutes, stirring occasionally, until softened but
not browned. Add beef, sugar, cumin, coriander,
lime juice, salt to taste and 150 ml water. Cover pan tightly and simmer gently
for 30 minutes, stirring occasionally. Uncover pan, stir in coconut until
all liquid has been absorbed. Stir in remaining oil and continue
stirring until coconut begins to brown.