Brown off the meat on a stove top in a casserole dish (use a little canola or olive oil if you want).
Whilst the meat is cooking place the turmeric, chillies, onions, and ginger in a food processor or blender and blitz until a they form a smooth wet paste. *TIP: adding a little water during the blending will help.
Remove the browned meat from the dish and set aside. Leave the oil or fat in the base and add the blended turmeric/chilli paste plus the garlic and fry/cook the paste for about 5 minutes until it thickens and becomes aromatic.
Place the meat back in the dish and mix with the paste whilst still cooking over a medium heat.
Add the coconut milk or cream, tinned tomatoes, tomato paste, beef stock powder (with 400 mls water), sugar, a little salt and pepper, and stir over a medium heat until well mixed together.
Once the mix starts to simmer on the stove top, add about 400 mls more water & stir well, cover with lid, and place in preheated oven at around 185C (or 365F).
Check every hour and stir. After 3 hours the curry should be reduced down to a thick chunky sauce.
Serve with rice or naan bread and fresh cucumbers. In this example, I also served a side of sauerkraut as this goes wonderfully with curry.