Cut all your vegetables and place each on in its own dish, as they are cooked at different times.

Trim the lamb of all fat and odd bits and cut into bite-sized cubes; your butcher can also do this for you(please do not rinse the lamb). Place the meat into a clean plastic bag and throw in the flour, tie the bag and jiggle it around, this helps the lamb to be evenly coated.

Heat the oil in a large pan and sear the lamb on high heat in three batches, the total time for this process is about 15min. Place the lamb in a large bowl and set aside.

Lower your heat to low to medium and using the same pan and oil, fry in the following order and avoid anything sticking to the bottom of the pan by stirring gently with a spoon.

Fry the curry leaves for 30 sec, add onion and fry for 5 min, add ginger for 3 min, add garlic for 1min, add the rest of your spices and fry for 4min, stirring all the time.

Then add the tomato and braise for 5min, add the lamb cubes and water, cover the pot and simmer with lid on for about 1h45min on low to medium heat, stirring every 15min.

The lamb should be tender, add the potatoes and simmer for 15min, then add the carrots and simmer for 5min, the potatoes should be soft and the carrots a bit chewy.

Add the salt & coriander and serve with basmati rice. Please discard the bay leaves, cardamom & star anise before serving.