Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 675      gram          beef
  25      grams         onion
   3                    garlic cloves
  25      grams         ginger
   2                    tomatoes
   4                    clove
   4                    cardamom
 250      milliliter    coconut milk -- thin
   2                    cg cinnamon stick
  25      grams         curry powder
     1/2  teaspoon      fenugreek
     1/2                lemon grass stem
                        curry leaf sprigs
     1/2  teaspoon      fennel
  25      grams         coriander
   1      teaspoon      chile powder
   2      teaspoons     paprika
  25      milliliters   vinegar
 250      milliliter    coconut milk -- thick
 125      milliliter    oil

Preparation:

Wash the meat and prick it all over with a skewer or fork. Chop the onion, garlic, ginger and tomatoes. Crush the cloves and cardamoms. Place the meat in a pan and pour the thin coconut milk over the top of it. Add the onion, garlic, ginger, tomato, cloves, cardamom, cinnamon stick, curry powder, fenugreek, lemon grass, fennel powder, coriander powder, chile powder, paprika powder and vinegar. Mix spices into meat and milk and bring to the boil. Simmer gently until the meat is tender, approximately 1 hour. Pour in the Coconut milk, thick and cook for a further 1 5 minutes. Pour the gravy into a bowl. Add the oil to the pan and fry the meat until browned. Pour the gravy back into the pan, bring back to the boil, then discard the cinnamon stick. Remove the meat to a carving board, cut into slices and serve with the gravy.