Preheat the oven to 160°C

Dust the beef with the flour, shaking off excess.

Heat 2 tablespoons oil in a large frying pan over medium-high heat.

Place in the beef, in batches and brown on both sides.

Transfer to a casserole dish as you go.

Turn the heat to low, add the remaining oil and place in the onion.

Cook until the onion is soft, about 5-7 minutes.

Add the garlic and ginger and cook for a further 1 minute.

Add the curry powder, cumin and coriander and cook for 30 seconds until aromatic.

Add the tomatoes, 1½ cups beef stock, coconut milk and lentils.

Pour over the beef, cover and place in the oven to cook for 2 hours, then remove from the oven, check seasoning and add extra stock, if needed.

Cook for a further 30 minutes until the beef is tender.