Place the meat in a non-metallic bowl. Mix together the yogurt and curry powder and pour over the meat. Season with salt, cover and marinate in the refrigerator for 24 hours.
Heat the oil in a large nonstick wok or frying pan and add the spices. Stir-fry for 1 minute and then add the onion. Stir-fry over a medium heat for 4–5 minutes, then add the garlic, ginger, turmeric, chilli powder and cumin. Add the marinated meat and stir-fry for 10–15 minutes over a low heat.
Pour in the beef stock and bring to the boil. Reduce the heat to low, cover tightly and simmer gently, stirring occasionally, for 1 hour or until the meat is tender. Check the seasoning, remove from the heat and serve immediately with rice and pickles, if liked.