Place lamb and flour in a large bowl and toss to coat, then season with salt and pepper.
Preheat oven to 180C. Heat oil in a large ovenproof casserole dish over medium-high heat. Dust excess flour from lamb and cook, stirring occasionally, for 8 minutes or until browned. Add onion, curry powder and honey, and cook for 5 minutes or until onion has softened.
Stir in pumpkin, potatoes and stock. Bring to a simmer, cover with lid and cook in oven for 1½ hours. Stir in beans and cook for a further 15 minutes or until lamb is very tender and beans are cooked. Season to taste. Serve curried lamb casserole scattered with Toasted flaked almonds and extra curry leaves. Serve with basmati rice on the side.
Ayam curry powder is found in the Asian section of supermarkets. Substitute with Keen’s curry powder.
Alternatively, cook curried lamb casserole in a slow-cooker according to manufacturers instructions.
If you like heavier curries, substitute stock with coconut milk or cream.