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For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute.
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2
Pour into a spice grinder and process until powdered.
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In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients.
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Process until smooth.
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5
Place a large (preferably nonstick) pot over high heat and add the oil.
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When the oil is shimmering, add the onions and serrano pepper.
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Stirring frequently, saute the onions until golden brown, about 12 minutes.
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Don't let them burn!
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Turn the heat down to medium-high if they're starting to burn.
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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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Stir quite vigorously and turn down the heat if it's bubbling too furiously.
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Don't wash the food processor bowl yet.
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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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Also, you may see little droplets of oil on the perimeter of the masala.
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That's a good sign!
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Quickly add the meat and stir, coating the meat in the masala.
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Stir and cook about 5 minutes until the meat browns.
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Remember that dirty food processor bowl?
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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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Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer.
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Cover and cook 30 minutes.
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Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly.
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Check the meat at the end of the cooking time; it should be tender and not chewy at all.
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Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
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Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste.
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There will still be tiny little pieces in there, but overall, it should resemble a paste.
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Save what you don't use in a small glass jar.
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It should last in the fridge for 2 to 3 weeks.
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It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc.
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We always had a jar of this stuff in our fridge growing up.
