Heat the cooking oil in a heavy based saucepan,

Fry the onion, cardamon and cloves until the onion is translucent (clear). Remove from saucepan.

Fry the meat cubes till brown then add the fried onion and chopped tomato with the rest of the spices,

Add half of the lamb stock and simmer gently on a low heat for a good 30 minutes.

Add the baby potatoes and the rest of the stock as needed.

Simmer for 20 minutes until the potatoes are tender.

Serve with desired rice i.e. Jasmine or Basmati rice. I would sugest a cucumber sambal or a raita and roti bread to accompany the meal.