Pour your cloves, cardamom, coriander seeds and cumin seeds into a frying pan. Toast over a medium heat for a few mins until fragrant. Grind in a pestle and mortar or spice grinder.

Roughly chop your shallots, lemongrass, garlic and galangal. Tip into a food processor along with your toasted spices, turmeric and kaffir lime leaves. Add your coconut milk, then pulse until you have a smooth curry paste, scraping down the sides with a spatula so it all gets mixed in.

Chop your lamb into 5cm chunks.

Heat a glug of vegetable oil in a large casserole pan. Tip in your curry paste along with a quarter of your coconut milk before your adding star anise and cinnamon stick. Fry over a medium high heat for 5 mins until the mixture is fragrant and taking on a golden colour.

Add your lamb chunks to the pan and stir to coat, frying for another couple of mins. Add the rest of your remaining coconut milk and chicken stock, then bring the whole thing to a boil. Simmer for 1 hour.

Meanwhile, peel your potatoes and cut into quarters. Finely chop your peanuts, roughly chop your coriander and slice your red chilli.

Add the potatoes to the pan and simmer for another 45 mins.

Add your tamarind paste and brown sugar to the pan and season to taste.

Cook your Tilda Jasmine Rice according to packet instructions.

Scatter with peanuts and coriander and serve with rice.