Mbakbaka

Make the seven spice: mix a quarter teaspoon each of black pepper and cumin, an eighth each of ginger, cloves and dried coriander, and a sixteenth each of ground cardamom and nutmeg, to make one teaspoon.

Crush three quarters of a teaspoon of caraway in a mortar and pestle to about the size of salt grains.

Make the bzar: mix 1 1/4 tsp ground turmeric, the ground caraway, 1/2 tsp seven spice and 1/2 tsp dried coriander.

Dice two medium brown onions to a medium dice; cut the lamb into large cubes, keeping pieces of bone.

Heat a quarter cup of vegetable oil in a large pot on high; sear half the meat 3 to 4 minutes until browned and it releases from the pot, flip and sear about 3 minutes more.

Remove and repeat with the rest of the meat; work in batches so the pot stays hot enough to brown.

Turn the heat to medium-low, add the onion and stir to loosen the fond; when the onions release liquid add 2 to 3 minced garlic cloves.

Saute the onions and garlic 5 to 7 minutes until softened, without caramelising.

Return the meat and any drained liquid to the pot.

Add 4 tbsp tomato paste, 2 tsp bzar, 1 1/2 tsp hot paprika and 2 1/2 tsp salt; mix to coat.

Turn the heat to high and add about half a litre of stock to just barely cover the meat.

At a simmer, turn to medium, cover and cook until fork tender, about 45 minutes, checking every 10 minutes so the liquid does not evaporate away.

Pull out the meat and remove all the bones.

Add 500 g dry pasta and enough hot water to submerge it; once boiling, stir every minute or so until cooked to the packet instructions, adding water if it runs dry or sticks.

With about 5 minutes left, add 3 green chillies.

Serve while the sauce is still a little soupy.