In a sauté pan, warm 2 tablespoons of cooking oil over medium heat. Add finely chopped onion and sauté until it turns translucent, about 2 minutes.

Add 1 pound of ground beef to the pan. Cook on medium-high heat, breaking it up until browned, around 5-7 minutes.

Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger. Sauté until fragrant, about 2 minutes.

Mix in 2 tablespoons of tomato paste, 1 tablespoon of curry powder, ½ teaspoon of cayenne, and 1 teaspoon of garam masala. Sauté on low for 2-3 minutes.

Pour in 1 can of coconut milk and 1 cup of broth. Season with salt and pepper, add lemon juice and cilantro, and bring to a boil.

Cover the pan and reduce to low heat. Let the curry simmer for 15 minutes until thickened.