Heat oil in a large saucepan over medium-high heat. Cook beef, in batches, for 2 to 3 minutes or until browned. Return to pan.
Add garlic, ginger, coriander, cumin, turmeric and chilli. Cook, stirring, for 1 minute or until fragrant. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes. Remove cover. Simmer for 30 minutes or until beef is tender and sauce has thickened. Serve with rice and tomato and onion salad.