Preheat oven to 220 ℃ / 450 ℉.

In a bowl add Beef, season with Salt, and Pepper, toss to mix. Add Oil, toss until Beef well coated with Oil.

On a baking sheet add parchment paper. Place a rack on baking sheet over parchment paper. Add Beef to rack, place in Oven for 35 minutes. Keep drippings.

In a small skillet on medium heat roast the Cinnamon, Bay Leaves, Anise, Cardamom, Cloves, Cumin, Fennel, Coriander Seeds, and Pepper for 2 minutes.

Once Spices are cool, add Lime Leaves, then Grind.

In an instant pot on saute mode a little Oil, then add Ginger, and Garlic, then saute for 30 seconds. Add Spices, Lime, Turmeric. Add 1/4 of the Chicken Stock, mix into a paste.

Add in Beef, rest of Chicken Stock and cover the Instant Pot

Set to Pressure Cook or Manual mode for 35 minutes.

Add Corn Starch, until desired thickness.