Brown the beef:
Heat 1 tbsp oil in a large pot over medium-high heat. Add beef in batches and brown on all sides (about 5–6 minutes). Remove and set aside.

Sauté the aromatics:
Lower heat to medium. Add remaining oil, onion, garlic, and ginger. Cook for 4–5 minutes until soft and fragrant.

Add spices and tomato paste:
Stir in curry powder, cumin, coriander, turmeric, and chilli flakes. Cook for 1 minute, then stir in tomato paste and cook for another minute.

Build the curry:
Return beef to the pot. Add chopped tomatoes, chickpeas, and beef stock. Stir well and bring to a boil.

Simmer gently:
Reduce heat, cover, and simmer for 1½ hours or until the beef is tender. Stir occasionally and add a splash of water if it thickens too much.

Season and serve:
Season with salt and pepper to taste. Garnish with fresh coriander and serve hot with rice or warm roti.

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