Dry grind the spices together (cinnamon, cloves, peppercorns, fennel seeds, turmeric, coriander powder and garam masala)
Marinate the beef in the freshly ground spices, spice powders, and vinegar preferably overnight or at minimum for 2 hours.
After the marination period, season with salt and cook the well-marinated beef in a pressure cooker, without adding any additional water to the same. Allow the beef to cook on a medium flame till you hear the first whistle.
Whilst the beef cooks or once the beef is cooked, sauté the onions, serrano peppers, ginger and garlic in a large saute pan or wok.
Once the onions turn golden brown, add the cooked beef and any liquid that is in the pressure cooker.
Check if any additional salt is required, if not, keep sautéing till all the liquid in the pan/wok dries up.
The beef is best enjoyed in a naan/tortilla/pita wrap with salad or with plain basmati rice/a pilaf.