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1
To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas.
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2
Immediately remove from heat and place the spices in a clean coffee grinder, and when cooled slightly, grind to a fine powder, then set aside.
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3
If you choose not to grate the coconut, cut the thinly sliced coconut flesh into 1/4-1/2 inch dice.
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4
Next, wipe out the skillet with a paper towel, return to medium heat, and add 1 tablespoon of vegetable oil.
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5
When hot, add the diced coconut, the turmeric and 1/2 teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside.
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6
Heat 2-3 tablespoons vegetable oil in a large pan, preferably non-stick, over medium to high heat.
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7
Add 1 teaspoon mustard seeds, and stir a few seconds until they pop.
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8
Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned.
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9
Now add the meat and the roasted ground spice mixture, and stir well to coat the meat with the spices.
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10
Toss in the toasted coconut dice and 1/2 teaspoon of salt, and then add the vinegar and 21/2-3 cups water.
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11
Bring to the boil, cover, and simmer over low heat for 50 minutes to an hour until the meat is almost tender.
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12
Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat.
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13
Finally, heat the remaining tablespoon oil in a small skillet over medium heat, and when hot, add the urad dhal (optional) and the mustard seeds.
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14
Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown.
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15
Add this shallot mixture to the meat, stir well, remove from heat and serve with rice.
