Cube meat to 1 1/2 inches. Heat oil in medium saucepan; add the onion and garlic and cook slowly until soft.
Crush the black pepper, coriander and cumin seeds (pound gently in mortar and pestle so that they just crushed-not powdered). Add to saucepan with the chilies (for a milder taste, remove seeds before crushing), and cook for a minute. Add the grated ginger and turmeric; stir for 1-2 minutes.
Add the beef, turning quickly to coat with spices. Pour in the beef stock simmer for 15 minutes, and then add the salt.
Combine coconut with hot water in liquidiser, blend for 1-2 minutes. Pour mixture into saucepan; squeeze in the juice of the lemon.
Bring back to boil and simmer uncovered for 40 minutes. Thicken with corn flour if necessary.