In a dry skillet over medium heat, toast the whole spices, like peppercorns and coriander seeds, until fragrant, about 5 minutes. Then, add the unsweetened dried coconut and fresh curry leaves, cooking for an additional 30 seconds. Pour the mixture into a blender, add a splash of water, and blend until smooth to create a rich masala paste for your Coconut Beef Curry.

In a Dutch oven, heat 2 tablespoons of neutral oil over medium heat. Add black mustard seeds and cook until they start to sputter, about 1-2 minutes. Stir in the ginger and garlic pastes, followed by finely chopped large red onion and a pinch of salt. Cook until the onion turns golden brown, roughly 15 minutes, creating a flavorful base for your curry.

Once the onions have caramelized, stir in the ground spices including cumin, coriander, and Kashmiri red chile powder along with sliced green chiles. Allow the mixture to cook for about 5 minutes, stirring constantly to avoid burning.

Add the chopped plum tomatoes to the pot, stirring well to combine. Let the mixture simmer for about 10-15 minutes, stirring occasionally, until the tomatoes break down and meld into a thick sauce.

Stir the prepared masala paste into the tomato sauce along with the boneless beef chuck or short ribs. Mix well to coat the beef thoroughly. Pour in enough water to cover the beef, bring to a gentle simmer, and cover. Let it cook for 40-50 minutes until the beef is tender and infused with the curry flavors.

After the beef is tender, stir in half of the unsweetened coconut milk and let it simmer for another 20 minutes. If using, add diced medium potatoes during this time, allowing them to become tender and sweet. Finally, stir in the rest of the coconut milk, taste, and adjust the seasoning before serving your delightful Coconut Beef Curry.