To make the curry, combine your spices and salt in a bowl and set aside. Heat a large skillet over medium high heat, and brown the beef in two batches, seasoning with ¼ of the spices with each batch. When a batch is done, remove the beef with a slotted spoon and set aside, retaining the juices in the pan.
Add coconut oil to pan drippings and add the leek, turnip, tomatoes, coconut milk and the remaining spice mixture.
Bring to a simmer, cover and cook until turnip is cooked through (easy to pierce) 15 to 20 minutes, stirring occasionally.
Add the cooked meat back to the pot, and add in the spinach, peas and lemon juice, and bone broth. Reduce heat to a gentle simmer and cover. Cook for an additional 5 minutes on low. Taste and season with additional salt if needed.
Garnish with fresh cilantro.