Put the Lamb in a large plastic bag with the cumin and five spice and shake until the Lamb is coated and leave overnight to infuse.
Add the flour and shake until the Lamb is again coated.
In a large casserole dish heat 1 tbsp oil and, in batches, brown the meat all over and remove.
In the same dish add another tablespoon of oil and gently fry the onion and leek until soft before returning the Lamb.
Add the rosemary and stock; bring to the boil, season and cover.
Place in a preheated oven, at 170ºC/325ºF/Gas 3, for about an hour, taste and adjust seasoning accordingly.
Serve with Boiled Rice
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