Step 1

Dry roast fennel seeds, whole black pepper, cardamom, cloves, cinnamon, cumin and star anise for 3-4 mins or till the roasted aroma comes. Let it cool and grind to a fine powder, using grinder or in a mortar and pestle.

Step 2

Marinate cleaned beef with 2 tsp of ground spices, turmeric powder, coriander powder (3 tsp), onion, ginger, garlic, green chilli, coconut bits, salt and curry leaves. Add 1/2 cup water to this and pressure cook the beef till done (refer notes).

Step 3

Heat oil in a deep and wide pan. Add sliced small onion and curry leaves. Fry till the small onion becomes brown. Add 1/2 - 1 tsp of ground spices and 1 tsp of coriander powder. Fry for 2 mins. Add cooked beef along with the stock (cooking water).

Step 4

Bring it to boil, reduce flame to lowest. Cover and cook for 7 - 10 mins. Remove the lid and continue to cook till the beef becomes darker in colour. It might take another 8 -10 mins. Add 1-2 tbsp of hot water in between to retain the moisture. You can also add oil in between. Cook till the beef is roasted nicely and is dark in colour. Please note that the colour deepens as it rests.