Heat oil in a large pan, add the onions, ginger, garlic and cinnamon and stir over a low heat until the onion is soft.

Add the curry paste and meat, stirring so that the meat is well coated. Add the stock, tamarind water, sugar and salt. Cover and cook over a low heat for 1 hour or until the meat is tender. Remove the cinnamon stick before serving.

Serve with noodles or rice.