In an electric pressure cooker, such as the Instant Pot®, or stovetop pressure cooker or pressure pan, combine the beef, salt, pepper, and turmeric. Mix well and add the water.

For an electric pressure cooker, lock the lid into place and make sure the valve is in the Sealed position. Select Pressure Cook or Manual and set the time to 15 minutes on High Pressure. Once the cooking is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure. For a stovetop pressure cooker, place it over medium heat and place the lid on. Ensure the sealing ring is on and place the weight on. Pressure cook until the cooker “whistles” 2 times. When the cooking is done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

While the beef cooks, in a large skillet over medium-high heat, heat 2 tablespoons of coconut oil.

Add half the curry leaves, the onions, and green chiles to the skillet and mix well. Cook for 5 to 6 minutes, stirring frequently, until the onions are softened.

Add the garlic and ginger and cook for 1 minute, stirring constantly.

Stir in the chile powder, coriander, and garam masala. Reduce the heat to low.

When the meat is ready, carefully unlock and remove the lid of the pressure cooker. Transfer the meat and any juices in the pot to the skillet. Stir well and bring the mixture to a simmer. Cook the meat until any liquid dries out, about 5 minutes, stirring occasionally to prevent scorching.

Meanwhile, in a small skillet over medium heat, heat the remaining 1 teaspoon of coconut oil.

Add the dried coconut and cook for about 3 minutes, stirring frequently, until browned.

Add the remaining curry leaves and cook, stirring well, until the leaves are browned. Remove from the heat and set aside.

Once the liquid has boiled out of the skillet with the beef, continue cooking for a few minutes more, stirring constantly, until the meat is completely dried out. Add the browned curry leaves and coconut and stir to combine.