Heat the oil in a large frying pan on medium- high heat. Add the meat, onion, curry powder and garlic and cook for 10 minutes, or until the meat is browned. Stir in the flour. Stir in the potato, beef stock, celery, carrot, brown sugar, mustard, ginger, salt and crushed chilli flakes. Bring to the boil. Reduce the heat and simmer, covered, for 30 to 40 minutes, or until the meat is tender.
Serve the curry with hot cooked rice and peas. Accompany with bowls of nuts, coconut, raisins and chopped preserved ginger .