Heat a large skillet on a medium-high flame, and add olive oil and 2 tablespoons coconut oil. When the oil is hot, add the curry leaves. They should start to sizzle in about 30 seconds. Add onions, cinnamon sticks, and salt, and cook until onions soften, about 3 to 4 minutes. Add ginger, garlic, dried chiles; stir for 1 minute, then add cayenne, garam masala, turmeric powder, coriander powder, and paprika. Cook for another 2 minutes, stirring frequently.

Add tomatoes, and cook for 2 minutes until tomatoes start releasing their juices. Add beef, and turn up the heat. Stir until beef is well coated and the liquid comes to a boil. Cover the pan, lower the heat to a simmer, and cook for 1 hour. Taste the beef; it should be tender. If not, keep cooking. When it's done cooking, turn up the heat to a high flame, and scrape up the brown bits from the bottom of the pan, incorporating them into the beef and pan sauce. Add the remaining 2 tablespoons of coconut oil, stir, and serve immediately.