| 1. | Extract 1 cup thick milk from grated coconut using 1 cup water. Add ¾ cup water to the same coconut and extract ¾ cup thin milk. |
| 2. | In a pan, heat 1 tbsp oil for about ½ minute. Roast together coriander seeds, chillies, garlic, ginger, cardamoms, cloves, peppercorns and cinnamon. Remove and grind into a paste, adding remaining water (½ cup) from time to time. |
| 3. | Heat remaining oil (6 tbsp) in cooker for about 2 minutes. Add onions and fry till golden brown. Add ground paste. Stir fry for about 3 minutes. Add meat, salt and turmeric powder. Stir fry for about 5 minutes. Add thin coconut milk. Stir. |
| 4. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 12 minutes. |
| 5. | Remove cooker from heat. Allow to cool naturally. |
| 6. | Open cooker. Place cooker on high heat. Cook till gravy is thick (approximately 5 minutes), stirring occasionally. |
| 7. | Add thick coconut milk. Stir. Remove cooker from heat. |
| 8. | In a pan, heat ghee for about 1 minute. Add coconut pieces and curry leaves. Stir fry till coconut is golden brown and pour over meat. Stir. Serve hot. |