1-Cut the meat into 1-inch pieces if bone-in, make them larger. Mince garlic and ginger finely and combine with meat. Add 1 teaspoon salt, 1/2 teaspoon cayenne pepper, 2 teaspoons curry powder, turmeric, and 2 tablespoons vegetable oil. Mix well and marinate for at least 30 minutes, preferably up to 24 hours in the refrigerator.

2-Heat a large pot over medium to medium-high heat. Add 2 tablespoons coconut or vegetable oil and sauté diced onions until softened and lightly colored. Add 1/4 teaspoon salt, lemongrass, rampe or bay leaves, and curry leaves; sauté for 1 minute.

3-Add 1 teaspoon ground fennel, 1/2 teaspoon ground cumin, ground cardamom seeds, 1 teaspoon cayenne pepper, and 1 tablespoon curry powder. Sauté for 30 to 60 seconds until aromatic, making sure not to burn the spices.

4-Add marinated meat and 1 teaspoon white sugar. Stir thoroughly, cover, and simmer on low to medium-low heat for about 10 minutes, stirring occasionally.

5-Add 1 to 1.5 cups water, cover, and cook for another 20 to 30 minutes, stirring occasionally.

6-Simmer uncovered for about 20 minutes or until meat is tender, adding water as needed to adjust gravy consistency.

7-Stir in 1 cup coconut milk and simmer for 10 minutes. Adjust salt and water if more gravy is preferred.

8-Allow the curry to rest for 15 to 20 minutes before serving to let the flavors develop.