Heat the olive oil in a large saucepan and fry the meat in small batches until browned all over. Remove the meat and sauté the onions and garlic in the same saucepan, then return the meat to the pan.
Add the flour, curry powder, coriander, ginger, cinnamon and cardamom, and stir the spices through the meat and onions.
Add the chicken stock, with enough water to half cover the meat, then add the potatoes and cook for about half an hour.
Mix the chutney, vinegar and turmeric, adding a little water to form a paste. Stir into the meat and season with salt and black pepper. Simmer for about an hour, until the meat is tender. Serve with sambals and basmati rice.
Go for a young, fruity red.
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