Masaman Beef Soup with Chiles, Garlic, and Ginger

2 tablespoons peanut oil
4 large dried red New Mexican chiles, stemmed, seeded, and cut into large pieces
2 medium shallots, peeled and quartered
3 garlic cloves, halved
3 cardamom pods
1 teaspoon cumin seeds
2 tablespoons minced peeled fresh ginger
1 teaspoon ground cinnamon
1â„4 teaspoon grated nutmeg
2 medium onions, halved and thinly sliced
1 pound sirloin, trimmed and cut against the grain into thin strips
6 cups (11â„2 quarts) beef broth
1 cup coconut milk (regular or low-fat)
1 lemongrass stalk, trimmed, cut into 4-inch pieces, each crushed somewhat with the side of a knife or the bottom of a heavy saucepan
1 pound green beans, trimmed and cut into
1-inch sections
1 tablespoon tamarind paste, pomegranate molasses, or red currant jelly

Heat a medium skillet over medium heat, swirl in 1 tablespoon peanut oil, and add the chiles, shallots, garlic, cardamom pods, and cumin seeds. Cook until very aromatic, shaking the pan repeatedly and vigorously so nothing burns, about 2 minutes. Set aside off the heat for 10 minutes.
Pour the entire contents of the skillet into a large food processor; add the ginger, cinnamon, and nutmeg. Process until coarsely ground and pastelike. Set aside.
Heat a Dutch oven or soup pot over medium heat. Swirl in the remaining tablespoon oil, then add the onions. Cook, stirring often, until translucent, about 3 minutes. Stir in the spice mixture; cook until fragrant, stirring constantly, about 30 seconds.
Add the beef; cook until browned, turning once or twice, about 2 minutes.
Pour in the broth and coconut milk; bring to a simmer, scraping up the browned bits on the panâ€™s bottom. Add the lemongrass, cover, reduce the heat to low, and simmer until the beef is very tender, about 20 minutes.
Remove and discard the lemongrass. Stir in the green beans and the tamarind paste, pomegranate molasses, or red currant jelly until smooth. Cover and set aside off the heat for 5 minutes.