This is a popular dish developed in Malaysia by Indian hawkers-one you would not find in India itself. Originally made with goat, today it is almost always cooked with lamb. Serve with crusty bread or rice.

1 tablespoon coriander seed or 1¾ tablespoons ground coriander

¾ teaspoon cumin seed or ½ teaspoon ground cumin

¾ teaspoon fennel seed or ¾ teaspoon anise

1 teaspoon peppercorns

1½-in (3-cm) piece fresh ginger root, peeled and chopped

6 cloves garlic, sliced

Up to 2 lb (1 kg) leg or lean loin lamb chops, meat trimmed of fat and cubed, bones reserved

1 tablespoon oil

1 large onion, chopped

1 cinnamon stick, about 3-in (7-cm) long

4 cloves

3 cardamom pods, broken open

1 star anise

1 medium-length green chili, seeded and cut into 4 lengthwise

10 cups (2½ liters) water

Salt to taste

Fried onion flakes and sliced green onions

METHOD

Grind the coriander, cumin, fennel and peppercorns to a powder, add the ginger and garlic and grind to a paste. Mix the spice paste with the meat and bones and set aside.

Heat the oil, add the onion, cinnamon, cloves, cardamom and star anise and stir-fry until the onion is soft and golden. Add the meat, bones, spice paste and chili and stir-fry until meat is seared on all sides and the spices are fragrant. Add the water and salt to taste, bring to a boil and simmer for about 2 hours.

Remove the bones and whole spices, pour into a bowl and garnish with fried onion flakes and sliced green onions before serving.

For a complete one-dish family meal add some diced vegetables such as carrots, beans, summer squash or zucchini, or potatoes during the last half hour of cooking.