Heat olive oil in a large pan and fry chopped ginger, turmeric, cinnamon, cardamom, garlic cloves, garam masala, curry powder and chilli powder for a few minutes until fragrant.
Add the beef and onion. Then stir in tinned tomatoes, carrot, tomato puree and vegetable stock cube.
Reduce the heat, cover and simmer gently for 2 hours, until the beef is tender. Add 4 baking potatoes for the last 30 minutes cooking time.
When the curry is ready, cut bread in half and hollow out. Spoon the curry into the hollowed out bread, garnish with the coriander leaves and slice the red onion and place on top. Serve with wedges of lemon.