Grated the coconut and extract both thick and thin milk from half of it.
Chop up and wash the meat and cook in 3 cups of thin coconut milk.
Wash the cabbage, discarding the stem and thick leaves, chop and add to the meat with salt to taste.
Roast each spice separately, and then grind all together with 1 onion and the other half grated coconut.
Add spices paste and vinegar to the meat and boil.
Add ghee and 1 chopped onion.
Now stir in the thick coconut milk and simmer for 15 minutes.
Serve hot.
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