Dice the meat. Mix vinegar, coriander, cumin, chili powder, turmeric, cardamom, ginger, garlic, peppercorns, cloves, cinnamon and 1 pinch of salt with a hand blender to a paste, possibly add some vinegar.
Place meat cubes and paste into a flat shape and mix well, cover with a cling film andmarinate for an hour in the fridge. Cover the meat with curry leaves and marinate covered at least 8 hours, preferably overnight.
Heat oil and fry the mustard seeds over low heat while stirring, until they begin to smell. Add meat with marinade and water. While stirring, bring to a boil and simmer covered 30 minutes. Remove the tab, stir well and continue to simmer 30 minutes until the meat is tender.