Prep Work

• Aromatics. Peel and roughly chop the onion, garlic and ginger. Grind to a smooth paste in a food chopper or pound with a pestle and mortar. Set aside.
• Vegetables. Scrub or peel the carrot and chop into cubes. Do the same with the celery and potato (if using). Reserve the celery leaves.

  Chop up the tomatoes into little pieces as well.
• Heat oil in a large pot and fry the cinnamon, cloves, cardamom, star anise, fennel, and cumin seeds. for 30 seconds until the spices release their aroma.
• Add the onions, garlic, and ginger and sauté until fragrant. 3 mins
• Add the lamb or mutton pieces and bones and sear until lightly browned.
• Stir in the coriander powder, turmeric, black pepper, and salt. Mix well.
• Pour in the water, bring to a boil, then lower the heat and let it simmer for 1.5–2 hours, or until the meat is fork tender.
• Add the tomatoes, carrots and potatoes (if using) after an hour, bring back to a simmer and cook until the meat is done. celery
• Coriander leaves and green chillies. Finely chop the coriander leaves and slice the green chillies. You could do this earlier but I prefer to leave it until the stew is done to stop the coriander leaves from wilting.
• Taste and adjust the seasoning to your taste (more salt, perhaps?).
• Serve hot in bowls, topped with a little butter, chopped coriander leaves and sliced chillies, with a wedge of lime for everyone. And lots of bread.