In a small skillet, over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about a minute or so. Pour into a spice grinder, and process until powdered.

In a small food processor or blender, combine the toasted spice mix and rest of the wet masala ingredients. Process until smooth. Place a large, preferably nonstick pot over high heat, and add oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute onions until golden brown, about 12 minutes. Cook's Note: Don't let them burn! Turn the heat down to medium-high if they're starting to burn.

Add the ground wet masala, taking care because it will sizzle wildly, and steam up your glasses if you wear them. Stir quite vigorously, and turn down heat if it's bubbling too furiously. Don't wash the food processor cup yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!

Quickly add the meat, and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.

Remember that dirty food processor vessel? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add 1 teaspoon salt, stir and bring the curry to a boil, then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 15 minutes, to thicken the gravy slightly.

Check the meat at the end of the cooking time; it should be tender, and not chewy at all. Adjust salt if you like, and serve over rice over with chapatis (whole wheat griddle bread).