In a small mixing bowl, combine all of the curry spices; set aside.
Cut chuck roast into 2-inch square pieces.
Season with salt and pepper, and brown in a Dutch oven with 2 tablespoons of olive oil; sear on each side for 3 - 4 minutes.
Transfer the meat to a plate and set aside.
Add the onion, garlic and ginger to the pan and sauté for about 4 minutes; add a bit more olive oil, if needed.
Stir in all of the curry spices, and allow to cook for one more minute.
Add 1/2 teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, carrots, and potatoes.
Return the meat to the Dutch oven and bring to a simmer.
Put the lid on the pot, cracked a little, and simmer on low for 1 hour.
Remove from stove and garnish with cilantro when serving.