Heat oil in a pan and sauté whole spices and bay leaf until they sizzle.
Add the onion and cook for 5–7 minutes until translucent.
Stir in the curry powder and sauté for one minute before adding chopped tomatoes.
Cook on medium heat while stirring until a sauce-like consistency forms.
Add lamb, ginger, garlic, curry leaves, and 300ml of water.
Bring to a boil then simmer for 40–50 minutes until meat is tender.
Add potatoes, salt, and 200ml of water.
Simmer for another 15 minutes until meat and potatoes are fully cooked.
Stir in chopped coriander and lime juice.
Spoon the curry into hollowed bread loaves and garnish with cress.