1. Spray a large casserole pan with low calorie cooking spray and place over medium-high heat. Gradually cook all the lamb in batches for 3-4 minutes each batch until it is all browned. Set aside on a piece of kitchen paper to ensure no extra liquid.

2. Wipe out the pan to remove any fat or water which is leftover from the batch frying. Reduce heat to medium and spray again with low-calorie cooking spray. Add the onions and fry for 7-8 minutes stirring frequently until soft and golden.

3. Add the ginger, garlic, cardamom, star anise, cinnamon sticks, cloves, curry powder and chilli powder. Fry for a further 2-3 minutes.

4. Stir in the tomatoes, tomato puree, cooked lamb and stock then season well.

5. Bring to the boil then reduce heat to as low as you can and cover pan with foil and then with the lid to ensure it is well sealed. Simmer for 1 hour 35 minutes then add the swede and peppers. Alternatively if making this vegetarian add your vegetarian substitute at this point. Recover and cook for a further 40 minutes

6. Remove the cinnamon sticks and star anise before serving with rice.