Spray the bottom of a large saucepan with the low fat cooking spray about 5 times. Turn the heat on high, then when the oil spray starts to bubble turn down the heat add the onion and saute, stirring constantly to prevent burning for about 3 – 4 minutes.
Add the garlic and ginger, again stirring constantly for a further 1 – 2 minutes.
Add the ground cumin, ground coriander, turmeric and mild chilli powder, stir together for 1 minute to allow the flavours to release.
Add 5 tbsp. warm water to prevent any burning and stir for 1 – 2 minutes.
Blitz the onion spice mixture in a food processor / blender or with a stick blender to a paste consistency.
Return the paste to the pan, stir in the beef, and brown it within the paste, about 3 – 4 minutes.
Add the beef stock, bring the stock to the boil, turn down to a gentle simmer, add the salt, put the lid on and cook for 1 hour stirring every now and then until the sauce has thickened and beef is tender.
Stir in the grated creamed coconut and simmer for a further 15 minutes until a creamy coconut consistency is achieved.
Serve garnished with coriander.