Process until the spices have become a fine powder. You could alternatively pound the spices in a pestle and mortar.
Put the beef in a large, heavy-bottomed saucepan and add the onions, ginger, garlic, curry leaves, chillies and oil. Mix well.
Add the ground spices, barely cover the meat with water, then cover the pan and simmer on low heat for about two hours until the beef is tender. Add more water if necessary.
Heat the oil in a frying pan and add the shallots, red peppers, curry leaves, chillies and the cinnamon. Allow the shallots and red peppers to soften for 5-10 minutes.
Add the contents of this pan to the cooked beef and fry until almost all the liquid has evaporated.
Finally finish by stirring through the chopped coriander. Serve immediately with garlic parath.