Mix chopped chillies (2), ground coriander (2 tsp), turmeric (2 tsp), mustard seeds (1 tsp), ginger (1/2 tsp) and pepper (1/4 tsp) with a little coconut milk (140 g) to make a thin paste.
Heat ghee (55 g) in a lidded pan over medium-high. Cook onions (2) and garlic (3) 5-8 min until golden. Add spice paste, stir 2 min until aromatic.
Add meat (700 g) and stock (250 ml), boil, then cover and simmer on lowest heat 1½ hrs until beef is tender, adding a little water/stock if catching.
Uncover, stir in remaining coconut milk (140 g), lemon juice and salt. Boil, then simmer uncovered until sauce reduces slightly. Garnish with coriander; serve with rice and poppadoms.