1. Remove any visable fat from the lamb and cut into 1" cubes

2. Heat the oil in a large saucepan and fry onion, bay leaves, chilli and garlic for 5 minutes

3. Add the meat and cook for about 6 - 8 minutes until lightly browned

4. Add the ground coriander, ground cumin, ground tumeric, chilli powder and salt and cook for for 3 - 4 minutes, stirring all the time to prevent spices from sticking to the bottom of the saucepan.

5. Add the tomatoes and stock and simmer for 5 minutes until the sauce thickens. Bring to the boil, cover and simmer for 1 hour.

6. Add the potatoes and cook for a further 30 - 40 mins or until the meat is tender.

7. Garnish with chopped fresh coriander and serve with chappatis