Heat the vegetable oil in a large pan over medium heat.

Add the chopped onions and sauté until they start to turn golden brown.

Add the minced garlic and grated ginger, and cook for another 2 minutes.

Add the diced beef to the pan and brown it on all sides.

Stir in the malt vinegar, tomato puree, ground cumin, ground coriander, turmeric, chilli powder, and salt. Cook for 2 minutes to toast the spices.

Pour in the water and bring the mixture to a boil.

Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the beef is tender and the sauce has thickened.

Garnish with fresh coriander if desired.

Serve hot with steamed rice or naan bread.