A Bene Israel dish.
Fry onions in 3-4 tablespoons of oil on very low heat until soft and golden, about 30-45 minutes.
Trim skin and excess fat from meat. Cut into 1 1/2 inch pieces. Brown meat all over with remaining oil.
Add garlic, cumin, coriander to onions, and cook for one minute. Add meat to pan and cover with 4 cups of water to bring to boil.
Remove scum, add cinnamon, cloves, chilies, cover, and simmer for 1 1/2 - 2 hours until meat is tender. Add potatoes and 2 1/2 cups of water, just enough to cover.
Add creamed coconut, tamarind, sugar, and simmer for 30-40 minutes, until potatoes are tender. Server with rice, chapatis, or bread.