Press the sauté button and add 2 tablespoons of coconut oil and mustard seeds to the pot. Once the seeds begin to splutter, add the onions, Serrano peppers and curry leaves. Stir-fry for 15 minutes or until the onions turn brown.
Add the garlic, ginger and spices. Stir-fry for 30 seconds, then add the beef, coconut slices and lemon juice. Stir-fry for 5-6 minutes to brown the beef on all sides.
Secure the lid, close the pressure valve and cook for 35 minutes at high pressure.
Naturally release pressure.
When you open the lid, you will see that the meat has naturally released quite a bit of liquid into the pot. Press the sauté button and cook for 15-18 minutes, adding the remaining 1 tablespoon of coconut oil at about the halfway mark. Stir-fry the beef until it is mostly dry, coated in masala and dark brown.