Preparation:
1. Clean and cut the beef or mutton into small pieces. If using mutton, wash it again with 2 tbsp lemon juice to get rid of smells.
2. Slice the onions, chilies and tomatoes finely. Grind ginger, fennel seeds and garlic into a paste. Mix half the dry chili powder and turmeric with the meat and keep aside for a while.
3. Heat the oil in a heavy bottom pan or cooker and fry the cinnamon, cloves and onions on medium heat. Add the green chilies and curry leaves and stir for a minute. Fry till the onions wilt and start turning brown at the edges. This would take about 8-10 minutes. Now add the ground paste and sauté it till the aroma comes from the ginger and garlic. Add the spice powders and the meat and sauté on medium heat for at least 10-12 minutes. This is crucial as this is the time for the spices to get cooked. 
4. When all the water is gone from the meat and it starts looking brown, add the tomatoes, and 1 1/2 cup water. Add the salt, taste the spice level and raise the heat. When the liquid boils, cover and cook for 30-40 minutes on very low heat. At this point, you could pressure cook it for just 2 whistles. Take care not to keep stirring in this time. When you agitate it by stirring and tasting, the oil in it will get emulsified and will not rise to the top. Then the texture and the taste of the curry will not come out clear.
5. Check to see if the meat is cooked only after at least 20 minutes. If more quantity of meat is being cooked, more time will be taken, so be patient or use a pressure cooker. When the meat is cooked, add the chopped coriander leaves and check seasoning.