Place a large saucepan on medium to high heat and then heat the oil and add the cinnamon stick, cardamom pods, onion and curry leaves. Fry until the onion is light golden brown in colour.
Add the masala mix (or curry powder), turmeric, ginger, garlic and tomato. Cook over medium heat, stirring occasionally, until the mix resembles a puree.
Add the meat and cook for about 10 minutes. Then add the potatoes and about 1/4 cup of water (using the tomato tin to make use of all of the flavour). Lower the heat and simmer over low heat until the meat is tender and the potatoes cooked. Keep an eye on it to make sure the bottom of the pot does not burn.
When the meat is cooked through and the potatoes are tender (about 30 minutes), add the garam masala mixture. Sneak in a small taste and add salt if necessary. Simmer for a further 10 minutes on a low heat.
In the meantime, halve the fresh loaf of bread and scoop out the soft middle part to create a bowl for the curry.
Spoon the curry into the half loaf and serve, garnished with fresh coriander.
The soft crumb can be dipped into the curry and eaten as well.