Take a flat pan and add green chilies, peanut, almond, roasted chickpeas, sesame, onion, coconut, whole coriander, cumin and whole red chili to toast.
Now take a blender jug and pour stock with all the spice and blend it to make paste.
Take a pan, heat oil, add cinnamon and cloves to crackle.
Now add beef and saute it.
Then add almond, turmeric and batter in pan and cook for 4 to 5 minutes.
When meat tender, add potato, tamarind paste, shredded coconut, curry leaves and as required salt.
When water reduces and oil forms a layer, add green coriander and mint.
Dish it out and serve it.
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