Put a large stew pot on a medium-high heat and add the sunflower oil. Once hot, add the beef and sear for 5 minutes, turning, until browned all over (do this in batches, if necessary). Remove the beef from the pot and set aside.

Add the onion, garlic, ginger and green chilli to the pot and cook for 1 minute, to soften. Add the cinnamon stick, cloves, fennel seeds and green cardamom pods, reduce the heat to medium and cook for 5 minutes, until fragrant.

Spoon in half of the garam masala and mix well. Add the beef back to the pot, along with the coconut milk and beef stock and season with salt and pepper to taste. Cover the pot with the lid, reduce the heat and simmer for 2 hours, until the beef is tender.

Add the coconut cream, carrot and potato, then mix well. Add the remaining garam masala, part-cover the pot with the lid and simmer for a further 30 minutes, until incorporated well into the sauce.

Put a frying pan on a medium-high heat and add the coconut oil. Once melted and hot, add the shallots, dried red chillies and curry leaves and fry until fragrant (about 30 seconds).

Tip the contents of the frying pan into the stew pot, mix well and cook for a further 10 minutes, uncovered. Adjust the seasoning to taste and serve with white rice.