Massage 1/2 tsp salt and pepper into the meat. Heat the extra-virgin olive oil in a large, thick-bottomed pot (which has a cover for use later) or Dutch oven on medium-high. Add lamb when the oil is hot and cook the pieces well on all sides until they change colour. Remove from the pan.
Sauté the onions until golden.
Add the chopped ginger to this along with the garlic and cook the mixture until the raw smell disappears.
Stir in the coconut milk, lemongrass, chillies and cinnamon stick. Add the lamb and mix it well. Let it cook for 5 minutes and add water.
Add chopped coriander leaves along with the Madras curry powder. Give it a quick stir.
Cook for another 30 minutes to ensure the lamb is tender and perfectly juicy.
Serve hot with basmati rice.
