Preheat your oven to 180°C and heat a large frying pan over med/high heat.
In a large bowl, season the lamb with salt and pepper, then add 1 tbsp of the oil. Mix well.
Brown the lamb in batches, and place into a large ovenproof dish.
Reduce the heat for the frying pan to medium and add 1 tbsp olive oil
When hot, add the onion, garlic and chilli (if using) and stir fry for 2 minutes.
Add in the curry powder and cinnamon, and stir until the onion is coated.
Pour in stock slowly, stirring as you go.
Add the coconut milk and stir while you bring it to the boil.
Add this to the dish and mix well. Cover the dish and place in oven, and cook for 1 ½ to 2 hours, until the lamb is very tender. Stir every 40 minutes.
Preheat your oven to 180°C and heat a large frying pan over med/high heat.
In a large bowl, season the lamb with salt and pepper, then add 1 tbsp of the oil. Mix well.
Brown the lamb in batches, and place into a large ovenproof dish.
Reduce the heat for the frying pan to medium and add 1 tbsp olive oil
When hot, add the onion, garlic and chilli (if using) and stir fry for 2 minutes.
Add in the curry powder and cinnamon, and stir until the onion is coated.
Pour in stock slowly, stirring as you go.
Add the coconut milk and stir while you bring it to the boil.
Add this to the dish and mix well. Cover the dish and place in oven, and cook for 1 ½ to 2 hours, until the lamb is very tender. Stir every 40 minutes.