Add curry powder, salt, tamarind juice, yellow mustard, and soy sauce to the beef and mix well. Allow beef to marinade for 30 minutes.
Heat the oil in a large pot or pan over medium high heat. add cinnamon stick, fenugreek seeds and onion.
Sauté until onions are soft and translucent. Add the garlic, ginger, and green chilies, curry leaves and pandan leaves and sauté for a few more seconds until fragrant.
Add marinated pieces of beef to the pan stir well to coat with the onion mixture. Turn the heat to medium and cook for about 5-7 minutes until the beef is lightly fried on all sides.
Pour in the water to cover the beef prices. Add lemongrass as well. Stir well to combine everything. Cook on medium for 30 minutes or until beef is cooked through and tender.
Season with salt to taste during the last 5 minutes of simmering. Once the sauce is thickened to your desire add coconut cream and cook for another 10 minutes until oil separates to the top from coconut milk. check for the seasoning one last time.
Serve hot with steamed rice or bread or naan. Enjoy !
