Heat one tablespoon oil in a large casserole or pan over medium-high heat. Season with salt and pepper. Stir fry beef, turning halfway through, for 5-8 minutes or until evenly browned. Sprinkle with flour. Stir fry for one minute. Transfer to a plate. Set aside.

Heat remaining one tablespoon oil. Add bay leaf, cloves and cinnamon stick. Stir fry for one minute. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until soft and translucent.

Add ginger, garlic and green chilies. Sauté, stirring, for two minutes or until fragrant. Add ground turmeric, ground coriander and red chili powder. Fry for one minute.

Add tomato paste and stir fry for two minutes. Add tomatoes, and sauté, stirring occasionally, for 2-3 minutes or until they are soft and mushy.

Add beef stock (broth) and 1 cup water. Bring to a boil. Reduce heat and simmer for 3 minutes.

Add beef. Season with salt and pepper. Stir to combine. Cover the pot with a lid. Cook over medium-low heat for 45 minutes. Stir occasionally and add more water if needed.

Add vegetables and ½ cup water. Stir to combine. Cook, covered, for another 15 minutes or until the meat is tender and falling apart and the vegetables are tender. Add more water if needed.

Stir in coconut milk and coriander (cilantro) leaves. Heat through.

Garnish with coriander (cilantro) leaves. Serve with naan, paratha, rice or crusty bread.