Place the meat into a large bowl. Sprinkle over the mint, garlic, flour, curry and chili and mix well. Leave aside to marinade for 30 minutes.
Preheat the oven to 140°C/275°F/Gas 1. Heat the oil in a large flameproof casserole pan. Add onions, cinnamon, cardamoms and cloves. Sear until the spices start to release their aroma. Then add the marinated meat and sear for a further few minutes. Add the water, coconut milk and tomatoes. Bring gently to the boil, cover the pan with a lid and transfer into the oven. Cook for 3-3 ½ hours until the meat is tender and sticky.
Remove the pan from the oven and place onto the hob. Remove the lit and if necessary reduce the sauce to a smooth consistency. Season to taste with salt and pepper.
Serve with rice.
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