1.Cover chillies with the boiling water in a small heatproof bowl, stand for 20 minutes. Discard stems and seeds from chillies, blend or process chillies with soaking liquid until smooth.
2.Heat oil in a large saucepan, cook lamb, in batches, until browned. Remove from pan, drain on absorbent paper.
3.Drain fat from pan, add onion and garlic to same pan, cook, stirring, until onion softens. Add spices and chilli mixture, cook, stirring, until fragrant.
4.Return lamb to pan with thyme, stock, the extra water and bay leaves, bring to the boil. Reduce heat, simmer, covered, for 1½ hours or until lamb is tender and almost falling off the bone, skimming fat from the surface occasionally. Uncover, simmer for 20 minutes or until sauce thickens slightly. Discard thyme and bay leaves; season to taste.
5.Divide lamb between serving bowls, top with coriander. Accompany with lime wedges, and fresh crusty bread.
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