Start by chopping the beef into small bite size pieces.

In a pressure cooker add the beef, salt, cinnamon stick, bay leaves, cardamon pods, peppercorns and water. Pressure cook for 30 minutes or till tender.

While the beef is cooking add the onion, tomato, ginger, garlic and a tablespoon of water to a nutribullet or food processor and blend into a paste.

Once the beef is cooked remove with a slotted spoon and set aside. Strain the liquid from the pressure cooker and set aside as well.

Heat the oil in a frying pan or a heavy bottom saucepan and add in the mustard seeds and the dried red chillies

Once the mustard seeds start popping add in the curry leaves and hing.

Next add in the blended curry paste you made in the food processor to the saucepan and give it a good mix after adding some salt.

It's time to add in all the spices. Add the chilli powder, tumeric, garam masala, cumin powder and coriander powder.

Mix well and cook for about 5 minutes till the paste begins to thicken and start frying in the oils.

Add the beef back to the pan and mix well till all the pieces are coated with the spice mixture. Once that's done pour in the stock that was strained after pressure cooking the beef.

Give it all a good mix and cook for a further 15-20 minutes till the sauce has cooked down to a nice thick consistency.

Finally add in the coconut milk and cook for another 5 minutes and then turn the heat off and add in some coriander.

Serve with some cauliflower rice, Keto naan or Keto dosa.