Dice the beef, and combine with the yoghurt. Crush half of the garlic, finely chop half of the ginger and lemongrass and add that, with the zest and juice of the lime. Also chop and add the chillies, perhaps adjusting the heat to taste (by experience) with crushed chillies and / or cayenne pepper. Mix well, and leave to marinade for several hours.
Heat a little olive oil in a large pan. Finely chop the remaining garlic, ginger and lemongrass and add to the pan. Peel and chop the onion into strips, chop the pepper into strips, and add both to the pan. Fry until either soft or browned, according to taste. In another pan, toast the cumin and coriander seeds. Once toasted, crush in a pestle and mortar. Add the crushed seeds to the pan and fry for a further minute. Deglaze the pan with up to half of the beef stock. Add the marinated beef and stir thoroughly, then add the remaining beef stock and stir again. Simmer on a low heat, or place in an oven at 175 degrees C / 350 degrees F / Gas Mark 4, for 1 hour, with the lid on.
After the hour, put the pan on a medium heat, simmer and reduce the sauce, stirring occasionally. When reduced, add the coconut cream, mix well, and cook until the sauce thickens. Add some chopped fresh coriander, reserving some to garnish. Serve with rice, and sprinkle over the reserved chopped coriander.