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Make the spice mix.
Dilute the tomato paste with enough water to get to the consistency of passata.
Dilute your coconut milk powder enough with water to get it to the consistency of coconut milk.
Heat your frying pan (don't use non-stick) briefly over medium heat. Add the oil.
When the oil starts to shimmer add the cinnamon stick. Toss is around the pan for about 15 seconds until bubbles start to form around it.
Add the onions and stir constantly until the edges of the onions start to brown. This takes about a minute.
Next comes the garlic ginger paste. Add it into the pan and cook it, stirring constantly, until it stops sputtering.
Turn down the heat and add the spice mix. Stir it constantly for 30 seconds.
Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form.
Add 3 oz of curry base. Stir until bubbles form.
Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again.
Add the rest of the curry base and let cook until the bubbles form. Add the lemon and diluted coconut milk powder.
Turn the heat down to low and add the pre-cooked lamb, beef or chicken.
Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base.
Garnish with a bit of chopped fresh cilantro and serve.