Place the meat in a bowl and add the ground coriander, cumin, fennel, cayenne pepper, paprika and pepper. Mix well to coat and set aside for 30mins.
In a large saucepan, heat the oil, add the cinnamon stick, cardamon pods, fenugreek seeds, shallots, garlic, ginger and curry leaves and stir for a couple of mins until the onions become translucent.
Add the meat and cook until lightly browned. Add the salt, water and lemon juice and bring to a boil, then cover and simmer gently for 1 hour and 20mins. If the water looks like it's drying up, add a bit more.
Stir in the coconut milk, bring to a simmer then serve with plain boiled rice and a naan.
