Use 1/2 kg of 2" beef chunks (preferably use Gravy or Stew Beef)
Use 1/2 tsp cardamom seeds
Use 1 tsp fennel seeds
Use 3 pieces (1" each ) of cinnamon
Use 6 cloves
Use 1/2 tsp fenugreek seeds
Use 1/2 tsp black peppercorns
Use 3 tsps coriander powder
Use 2 tsps cumin powder
Use 3-4 tbsps vegetable/ canola/ sunflower cooking oil
Use 1 large or 2 medium onions chopped very fine
Use 2 tbsps garlic paste
Use 2 tbsps ginger paste
Use 1/4 tsp turmeric powder
Use 1/2 tsp red chilli powder (optional)
Use 1 400 ml can of coconut cream
Use 1 tsp sugar
Use 3 tsps white vinegar
Use Salt to taste
Use Fresh chopped coriander to garnish
Grind the cloves, cinnamon, cardamom, fenugreek, fennel seeds and peppercorns together nto a fine powder in a dry coffee grinder or food processor.
Mix the turmeric, red chilli (if using), cumin and coriander powders with the above mixture and stir to blend. Keep aside for later use.
Heat the oil in a deep, heavy-bottomed pan om a medium flame. When hot, add the opnions to it and fry till golden. Now add the ginger and garlic pastes and brown.
Add the meat chunks and salt to taste. Mix well and cook, stirring frequently, till the meat is brown on all sides.
Add the powdered spice mix and stir well. Cook till the spices begin to give off a cooked aroma ("raw" spices have a sharp pungent aroma as compared to "cooked" spices).
Now add the coconut cream and mix well.
Cover the pan, simmer the flame and cook. Check every 2-3 minutes and stir if required to prevent burning. After 10 minutes of cooking this way, remove the cover and cook open till most of the gravy has dried up and turned thick and a dark brown color. Check and stir as needed.
Add the sugar, vinegar and mix well. Cook for 2-3 minutes more and then turn off fire. Check seasoning and add salt if required.
Garnish with fresh chopped coriander and serve with plain boiled rice or Chapatis and a green salad.