Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and reserve for 1 hour.
Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown. Add onion and brown. Add coconut, tomatoes and brown. Cool.
Grind to a paste and reserve.
Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till brown. Add masala paste and salt. Add water if needed and pressure cook till meat is soft.
Remove from the cooker into a serving pot.
Garnish with coriander leaves and serve with chapaties.
