In a heavy-based saucepan, toast all the dried spices. Add them together with the turmeric, cinnamon fresh chili, and garlic to a mortar and pestle and grind. Add the remaining ingredients to form a paste.
In a glass bowl of your choice, coat the meat with the marinade, cover, and leave to marinate overnight.
Curry:
Wipe most of the marinade off the meat. Using a heavy-based saucepan, heat the butter and oil until butter melted then braise the meat on both sides. Only a few at a time. Repeat until all is done. Set aside.
In the same saucepan, saute the onions and mustard seeds slowly until soft and translucent.
Add the meat, tomato, curry leaves, and remaining marinade with 200ml boiling water. Simmer slowly for 45 minutes or more until the meat is tender and aromatic. *