Malaysian-Indonesian spiced lamb soup (Sup kambing)

1. Cut the lamb into large cubes, blanch in boiling water for 5 minutes, then rinse.

2. Toast the coriander seeds, cumin and pepper in a dry pan until fragrant and grind; blitz the shallots, garlic and ginger to a paste.

3. In a pan fry the whole spices (star anise, cinnamon, cardamom, cloves) in the oil for 2 minutes, add the shallot paste and ground spices and fry for another 3-4 minutes.

4. Add the meat, toss, pour in the water, season with salt and simmer covered on low heat for 2 hours until the meat is tender.

5. For the last 5 minutes add the tomato wedges and sliced celery.

6. Serve sprinkled with coriander, spring onions and crispy onions, with lime and bread or rice.

Tip: Brought to Malaysia and Indonesia by Indian Muslim (mamak) traders; it is originally made with goat but is just as good with lamb. Blanching removes the tallowy aftertaste.