Sup kambing

Step 1: Toast 1 tbsp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds and 1 tbsp black peppercorns in a dry pan over a medium heat for 2 minutes until fragrant. Crack them lightly, then tie them in a muslin bag with 2 star anise, 1 cinnamon stick, 5 cloves and 4 green cardamom pods.

Step 2: Put 2 ¼ lb mutton or lamb on the bone in a pot of cold water, bring to the boil and boil for 5 minutes. Drain, rinse the meat and the pot; this keeps the soup clear.

Step 3: Heat 2 tbsp neutral oil in the clean pot over a medium heat and fry 1 onion, 5 garlic cloves and 1 ⅝ in fresh ginger for 5 minutes until soft and golden.

Step 4: Add the mutton, the spice bag and 8 ¼ cups water. Bring to the boil, skim off any scum, then cover and simmer gently for 1½ hours until the meat is tender and starting to come off the bone.

Step 5: Add 2 potatoes, 1 carrot and 2 tomatoes and simmer for 20 minutes more until the potatoes are cooked through.

Step 6: Remove the spice bag. Season with 2 tsp salt and 1 tsp ground white pepper; the soup should taste distinctly peppery.

Step 7: Ladle into bowls and top with ½ oz Chinese celery leaves, 2 spring onions and 3 tbsp crispy fried shallots, with 1 lime to squeeze over. Serve with bread.