Cut the meat
into 5 cm squares and beat lightly with a meat mallet.
Season with
salt and pepper and mix well.
Roast
separately in a dry pan the coriander, cumin and fennel.
Add coriander
to meat and set aside the cumin and fennel.
Put meat into
a saucepan with spices and all other ingredients except roasted cumin
and fennel, ghee and the thick coconut milk.
Bring slowly
to the boil, reduce heat and simmer covered, until meat is tender.
If gravy
thickens too quickly add a little water.
Pour gravy
into another pan, and to the meat left in the pan add the ghee or oil
and let the meat fry in it for a few minutes, stirring.
Add the cumin
and fennel to the thick coconut milk and mix with the cooked gravy, then
return everything to pan with the meat and continue to simmer uncovered
over a very low heat until the gravy is thick and flavors will blended.