Powder coriander seeds, peppercorns, fennel seeds, garam masala, dried red chilies and turmeric in a spice grinder. Add it to the meat and rub well.
Add salt and cook adding water if needed, till the meat is done. There should be only about 1 cup of gravy left behind.
Heat oil in a pan and saute the onions and curry leaves. Once the onions have softened, add the ginger garlic paste and cook for 1 more minute.
Add the meat along with the gravy and cook till the oil separates, 1-2 minutes. Check for salt and add extra black pepper if needed.
Serve hot with Chapathi, Poori, Paratha, Pathiri, Rice.
By Ria Samuel