For the stew:

1. Heat 2 tbsp oil in a pressure cooker or thick-bottomed pan and fry the onions till brown.
2. Add the whole spices & fry well.
3. Add the turmeric, salt & tomatoes, fry well.
4. Add the washed meat & fry well till it evenly changes colour from pink to brown.
5. Add water enough to just cover the meat layer & cook till the meat is tender (1 whistle on high & 40 mins simmer if in a pressure cooker).

For the masala:

1. Heat a pan & dry-roast the chopped onion to light brown.
2. Add the coconut & fry till evenly brown, stirring well. Transfer this to the mixer/grinder.
3. Then, dry roast all the other 'masala' spices on medium heat, mixing well, till a nice aroma is given out. You can add a few drops of oil if needed.
4. Add this to the grinder & grind well, with some water to a smooth paste.

For the gravy:

1. Heat 2 tbsp oil in a thick-bottom non-stick vessel & fry onion till brown.
2. Add the masala, 2 tbsp at a time and fry well each time.
3. Add the tomato paste & fry well for 2 minutes.
4. Add the potato cubes & some of the stew liquid. Cook covered, till potatoes are done.
5. Add the meat & remaining stew, along with some nutmeg, salt to taste & 2 tbsp vinegar or tamarind pulp. Add water if you need more fluid.
6. Simmer for a few minutes & serve hot with boiled rice or pav.