1 For the herb mixture, roast the almonds, cashew and sesame seeds, peanuts, chickpeas and onion in a frying pan for about 5 minutes without adding fat. Remove and set aside. Roast coriander and cumin seeds, dried red chillies and coconut for 2 minutes (the frying pan is already hot).
Blend all the nuts and spices together with 125ml water in a hand mixer to make a paste.
2 Cut the fresh coconut into pieces. Prepare together with 500ml hot water in a hand mixer to a fine milk. Strain the liquid through a sieve, squeezing the ground coconut well with the back of a spoon. Set the milk aside.
3 Soak the tamarind in 125ml of hot water, pour off through a sieve while squeezing the tamarind well. Set the tamarind water aside. Remove the peel from the potatoes and cut them diagonally in half, larger potatoes in quarters.
4 Heat the oil in the saucepan. Sauté the cinnamon stick, peppercorns, cloves and half of the curry leaves in it over low heat for 2 min. Pour in the potatoes and a little salt and fry for 5 min. Remove the potatoes and set aside.
5 Add the onion slices to the saucepan and sauté in the spicy oil for 7-8 min. Add the meat and sauté for 5 min on all sides. Add the remaining curry leaves, 750ml water and season with salt. Simmer on low heat for about 40 min.