How to Make It
In a medium saucepan, combine the meat with the water, coriander, salt, vinegar, turmeric, cayenne, fennel seeds, cinnamon, cloves and cardamom. Bring to a boil, then reduce the heat to low and simmer until the meat is just cooked through, about 5 minutes. Drain the meat, reserving the cooking liquid.
In a large skillet, heat the oil. Add the onions and cook over moderately high heat, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic, ginger and black peppercorns and cook, stirring, for 1 minute. Stir in the meat. Add the reserved liquid, a few tablespoons at a time, and stir constantly over moderate heat until the meat is coated with the sauce, about 5 minutes. The curry should be moist, not runny or dry. Serve hot.