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1
In a small skillet, over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about a minute or so.
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2
Pour into a spice grinder, and process until powdered.
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3
In a small food processor or blender, combine the toasted spice mix and rest of the wet masala ingredients.
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4
Process until smooth.
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5
Place a large, preferably nonstick pot over high heat, and add oil.
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6
When the oil is shimmering, add the onions and serrano pepper.
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7
Stirring frequently, saute onions until golden brown, about 12 minutes.
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8
Cook's Note: Don't let them burn!
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9
Turn the heat down to medium-high if they're starting to burn.
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10
Add the ground wet masala, taking care because it will sizzle wildly, and steam up your glasses if you wear them.
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11
Stir quite vigorously, and turn down heat if it's bubbling too furiously.
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12
Don't wash the food processor cup yet.
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13
Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes.
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14
Also, you may see little droplets of oil on the perimeter of the masala.
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15
That's a good sign!
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16
Quickly add the meat, and stir, coating the meat in the masala.
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17
Stir and cook about 5 minutes until the meat browns.
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18
Remember that dirty food processor vessel?
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19
Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot.
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20
Add 1 teaspoon salt, stir and bring the curry to a boil, then turn it down to a simmer.
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21
Cover and cook 30 minutes.
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22
Then cook with the lid ajar for another 15 minutes, to thicken the gravy slightly.
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23
Check the meat at the end of the cooking time; it should be tender, and not chewy at all.
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24
Adjust salt if you like, and serve over rice over with chapatis (whole wheat griddle bread).
