Beat the meat lightly with a mallet and
season with salt and pepper. Use a dry pan and roast the cilantro,
fennel and cumin separately. Add the cilantro to the meat. Set aside the
cumin and fennel. Add the spices into the meat in a saucepan with all
the other ingredients except roasted cumin and fennel, ghee and the
thick coconut milk. Bring slowly to the boil, reduce heat and simmer
with a lid, until the meat is tender. Add some water if the gravy
thickens too fast. Remove the gravy into another pan leaving the meat in
the pan. Add the ghee and let the meat fry in it for a few minutes. Add
the roasted cumin and fennel to the thick coconut milk. Mix into the
cooked gravy, before pouring everything to the pan with the meat.
Continue to simmer uncovered over a very low heat until the gravy is
thick. Serve hot with steamed white rice and other accompaniments.