Season the lamb pieces with salt and pepper and toss generously in plain flour until the lamb is evenly coated. Pat any excess flour off from the coated lamb pieces and set aside.
Heat vegetable oil in a heavy bottomed pot over a medium flame. Once the oil has warmed, add the lamb pieces and brown the meat in 2-3 small batches. If required, add more oil in between browning the batches of lamb. Transfer the browned lamb to a plate and set aside.
In the same pot, heat a tablespoon of oil and add the diced onions with a generous pinch of flaked sea salt. Sauté the onions until they begin to soften. Then add the ginger and garlic and sauté for 30-60 seconds, just until their rawness has cooked out.
Return the browned lamb pieces to the pot along with the potatoes, carrots, green chilli, bay leaf, star anise, black peppercorns, cloves, fennel seeds, cinnamon stick, cardamom pods and vegetable stock.
Turn the flame down low and cover the pot with a lid. Allow the contents to simmer gently for 1 hour, or until the lamb meat and vegetables have become completely tender. Once cooked, if the stewing liquid appears a little thick, add just enough hot water to loosen the stew to a consistency you desire. Remove the pot from the flame.
Finally, sprinkle in sea salt and pepper and garnish with chopped coriander leaves. Ladle the lamb stew into a bowl and serve on its own or with some good sourdough bread.