• Add the lamb to a large bowl, then sprinkle generously with flour. Mix well, then set aside and let rest for 5 to 10 minute. Then rinse thoroughly to remove all of the flour and drain any excess water and pat dry with a kitchen towel or a few sheets of paper towels.
• Add 1 teaspoon of salt to the lamb and set aside, while you make the green seasoning.
• To make the green seasoning add the scallions, 1/2 of the yellow onion, the garlic, thyme leaves, basil, parsley, cilantro, ginger and 1/4 cup of water and blend until a smooth paste forms.
• Add two tablespoons of the green seasoning to the lamb. Mix to combine, cover and marinate on the counter for 20-30 minutes or in the refrigerator for overnight, if time allows.
• When ready to cook, add the remaining green seasoning to a bowl, along with the curry powder, geera (roasted ground cumin), garam masala, amchar masala (if using), ground coriander, ground mustard (if using) and 3/4 cups of water. Then mix to form a smooth paste.
• Next, add a large pot suitable for stews to medium heat. When the pot is hot, add the oil and when the oil is hot add the curry paste you prepared above.
• Cook the curry paste, stirring often until all of the liquids cook off and it is a thick dry paste (about 5-8 minutes). Be careful not to burn the curry paste. If it starts to stick to the pot before the liquid cooks off, add a bit more oil.
• Then add the seasoned lamb in batches so that it gets a good sear. I like to add a third of the lamb to the pot and cook until most of the pink color is gone. Then add another third and another until all the lamb has been added to the pot.
• Next cover the pot and let it cook for an additional 5 to 10 minutes before adding any water to the pot. After about 5 minutes the juices from the lamb, mix with the curry paste to create a sauce. Continue to cook the lamb uncovered until those juices cook off.
• Then increase the heat to high, add 1 cup of water to your lamb and bring it to a boil. Cover the pot, reduce the heat to simmer (low) and let the lamb slow cook for 30 minutes. After 30 minutes, check the tenderness of the lamb add another 1/2 cup of water, increase the heat to high. Bring the liquids to a boil again, then reduce back to a simmer, cover and continue cook. Alternatively you could add boiling water to the pot and cook on a low simmer instead of having to manage the heat every time you add water to the pot.
• After an hour of cooking, cut the potatoes into quarters, add them into the pot, mix well and continue to simmer for another 30 minutes or until the potatoes and lamb are fork tender.
• Boneless lamb takes about 1 1/2 hours to slow cook and bone-in lamb tables 2-2 1/2 hours. Once your lamb is your desired tenderness remove from the heat and serve warm over rice or with roti.

Make it in the Instant Pot

• Set the instant pot to sauté and when it is hot, add the oil. When the oil is hot add the curry paste you prepared above. Cook the curry paste, stirring often and scraping the bottom of the pot, until all of the liquid cooks down. This should take about 5 minutes.
• Next, add the marinated lamb and mix well. Then allow to cook untouched for a few minutes. Stir and allow to cook untouched for another minute or two. Repeat this step for a total of 10 minutes to allow the curry flavors to marry with the marinated lamb.
• Add the potatoes into the instant whole, along with 1/2 cup of water. Mix well, making sure to free any stuck on bits from the bottom of the pot. Then take the instant pot out of sauté mode. Seal up the instant pot and set it to pressure cook on high for 20 minutes.
• Once the pressure cooking cycle completes, vent the instant pot using the rapid release function. Give your curry a stir, taking care not to crush all of the potatoes. Then add the wiri wiri peppers to steam in the the sauce. If your curry has too much liquids, use the sauté function and cook it for an additional 5 minutes to thicken the sauce.