Press sauté and add the coconut oil to the pot and once it melts, add the mustard seeds. When the mustard seeds begin to sizzle, add the onions and sauté for 7-8 minutes, or until they start to brown.

Add the garlic, ginger, serrano pepper, curry leaves, spices and stir, then add the beef roast, coconut slices, and lemon juice.

Secure the lid, close the pressure valve, and cook for 1 hour at high pressure.

Naturally release pressure.

Open the lid and using two forks, shred the meat. If the meat released a lot of liquid, press the sauté button to boil off any extra liquid.

In a slow cooker, add the red onions, coconut oil, mustard seeds, and salt. Cook on high for 1 hour while you prepare the rest of your ingredients.

Add the remaining ingredients except for the coconut slices. Cook on high for 3 hours.

Shred the meat and add the coconut slices. Cook on high for 1 hour then serve.

*You can add all of the ingredients to the slow cooker at once - I just like breaking it up the way I have written here because I think it helps bring out more flavor.