Ingredients:
 1 kilogram of beef; cut into two inches in length; one-thick strips
 2 pieces of large onions; must be thinly sliced
 2 pieces of large tomatoes; finely chopped
 2 tablespoons of ginger paste
 2 tablespoons of garlic paste
 2 to 3 pieces of green chilies
 3 tablespoons of coriander seeds
 4 tablespoons of fennel seeds
 8 pieces of cloves
 6 pieces of green cardamom (seeds)
 1 inch of cinnamon stick
 25 pieces of black peppercorns
 
Tempering:
1 piece of large onion; finely chopped
50 pieces of curry leaves
1 cup of coconut (fresh); cut into one inch in length and thin slivers
1 tablespoon of mustard seeds
4 tablespoons of canola, sunflower or vegetable cooking oil
 
Preparation:

   1. On a medium fire, start heating a flat pan. Lower the fire in order to simmer. Put the coriander seeds, fennel, peppercorns, cloves, and cinnamon and cardamom seeds on the pan. Roast while continually stirring until spices starts to darken slightly that you can smell the aroma. Fire may now be turned off. Set aside.
   2. Use a coffee grinder to grind the roasted spices into a coarse powder.
   3. Put the sliced onions, tomatoes, green chilies, garlic and ginger pastes and meat. Grind the spices using a huge mixing bowl. Mix very well until your meat is fully coated.  Set aside and marinate in 1 hour.
   4. After marinating, put the mixture you just did into a huge and deep vessel. Set it up and on a medium flame, cook. Make sure not to add water as the juices on your meat might give off. Keep cooking until your meat is already tender.
   5. Use another small pan and start heating cooking oil on a medium fire until hot and then add the onions keep frying until it is transparent.
   6. Now add your curry leaves and then the mustard seeds; keep cooking until spluttering stops then add coconut sliver. Keep cooking until they begin to appear golden.
   7. Add the tempering mixture to your meat and make sure to mix it well. Turn the fire on with the vessel that contains the meat; cook while stirring continuously until the meat appears brownish. The dish will begin to turn a very deep dark brown. Traditionally it doesn’t have any gravy and must be dry. Any water that might be present has to be removed.
   8. Serve immediately with Dosas, Appams, and Idlis.