Combine the turmeric, cumin, coriander, chili powder, cinnamon, and salt in a small bowl, stirring well.
Heat the oil in the Dutch oven medium-high heat. Add the spice mixture and cook 15 seconds, stirring constantly. Add the onion and sauté just until soft, about 2 minutes. Add the ginger, bay leaves, and garlic, and sauté 15 seconds. Add the beef and sauté until the meat has started to brown, about 3 minutes.
Add the beef broth, water, bell pepper, apricots, apricot spread, and red wine vinegar, and bring to a boil. Cover, reduce heat, and simmer 1-½ hours. Uncover and discard the bay leaves. Simmer until the beef is very tender, about 30 minutes. Remove from heat and stir in buttermilk. Serve immediately.