Mix the flour and ground coriander together in a large bowl. Trim the lamb of excess fat and cut into 2-inch pieces and add to the flour and toss well to coat.
Heat the oil in a large, heavy-bottomed pot and when it is hot, add the lamb
pieces and begin to brown on all sides. Reserve the browned meat in a bowl and drain
off the excess fat. Add the onion
, and ginger
to the pot and cook until softened and caramelized. Add the cumin seeds, garam masala, tomato paste
, and chocolate chips, and stir well. Add the tomatoes, red pepper
, reserved meat, red wine, salt, pepper, and then add enough water to just cover the meat. Season with salt, and pepper, and cook for about 2 hours over medium-low heat, until the meat is very tender and the sauce