Heat the vegetable oil with the panch phoron on medium high heat in a heavy pot such as a Dutch oven. When the panch phoron is darkening and becomes fragrant, add the curry leaves (stand back! they will splatter).

When the splatter slows, add the chopped onions with a pinch of salt. Cook, stirring occasionally, until the onions are caramelized, about 15 minutes. If they start to scorch or stick, add a splash of water.

Add the garlic and ginger, and cook another 1-2 minutes.

Add the turmeric, paprika, ground cumin, ground coriander and 1 teaspoon of garam masala. Stir into the onions--cook for about 1 minute, stirring, until fragrant.

Add the ground beef with a pinch of salt and stir into the onions. Keep cooking, stirring occasionally, until the beef id browned.

Add the kale and cover with a lid for 15 seconds. Then stir the kale into the dish. Add the pineapple chunks and add about half of the juice. Stir, reduce the heat to maintain a gentle simmer, and cover. Let cook for 15 minutes to meld the flavors.

Add chopped fresh mint, 2 tablespoons of lime or lemon juice and 1 teaspoon of garam masala. Taste for additional salt, garam masala (up to 1 teaspoon probably), pineapple juice and lemon or lime juice. Serve with Basmati rice.