Heat oil in Dutch Oven or Stock Pot until very hot, but not smoking.
Brown beef on all sides, sprinkling with half of the salt.
Remove beef from pan, cover and set aside. Turn heat down to medium.
In the same pan, sauté the onions until soft, 3-5 minutes. Do not brown them.
Add garlic, clove, cinnamon, red pepper (if using), and curry. Stirring frequently, for about 1 minute.
Add coconut milk, canned tomatoes, juices included, remaining salt and the beef back to the pot.
Bring to a boil, then reduce heat to low. Cover and simmer for approx. 2 hours or until beef is tender.
Remove the lid, add the ginger. Continue cooking with lid removed for about 10 minutes, or until sauce is slightly thicker.
Stir in lemon juice. Serve over warm rice.