Trim the lamb of excess fat, cut into 1- inch pieces, and set aside in a large bowl.

Combine all the marinade ingredients in a small bowl, adding a little water as necessary to make a paste. Add to the meat and mix well to coat the meat. Set aside to marinate for an hour or so (if it’s more convenient, marinate the meat for up to 12 hours, covered and refrigerated).

Heat the oil in a wide heavy pot over medium-high heat. Toss in the cinnamon, cloves, and cardamom and stir-fry briefly to season the oil. Remove these same whole spices, wrap in a cheesecloth bundle and set aside

Add onion and sauté until softened, about 8 minutes, adding the chilies after the first few minutes.

Lower the heat to medium, add the garlic and ginger, and stir-fry for 2 to 3 minutes, until a little softened. Add the meat and any excess marinade and turn and stir over medium to medium-low heat until all the surfaces have been exposed to the heat and lost their raw appearcnce, about 6 minutes. The meat may stick a little; just loosen it from the bottom of the pan.

Return the whole spice cheesecloth bundle

Add the coconut milk and the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is tender 75-90 minutes. If you would prefer a thicker sauce, remove meat when fork tender, turn up the heat and concentrate the sauce

Transfer to a serving bowl, sprinkle on the coriander leaves or mint, and serve hot. Put out lime wedges so guests can add a tart note as they eat.

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