Cut the lamb into large 3cm cubes.

Heat 3 tablespoons oil in a large lidded frying pan and brown the meat evenly on all sides. Set aside.

This may be best done in 2 batches.

Add the onion, garlic, ginger, bay leaves, cinnamon stick, cardmom pods, cloves and peppercorns to the pan with an extra 2-3 tablespoons oil and cook, stirring, over a moderate heat until the mixture smells very fragrant.

Add the ground spices and salt and cook for 1 minute.

Return the lamb to the pan with the stock.

Stir, cover and simmer for 1 hour and then remove the lid and cook for a further 20-30 minutes until the lamb is very tender and the liquid is reduced.

Alternatively, cook at 160°C for 1 ½ hours.

Stir in the yoghurt if using.

Serve with the Fresh Banana Relish.