Step 1

Blend onion, garlic, and ginger until fine. Add 2 tablespoons of water if necessary to get the blender going. Transfer blended ingredients to a bowl. Add ground coriander, cumin, and turmeric. Mix well to form a paste.

Step 2

Separate the Chinese celery stalks from the leaves. Cut the stalks crosswise into ¼ inch thick slices. Cut the leaves into strips.

Step 3

Heat vegetable oil in a cast iron pot. Add cinnamon, star anise, cardamom and fry for 30 seconds. Add spice paste and stir fry for 3 minutes.

Step 4

Add Chinese celery, carrots, and mutton/lamb. Stir fry for another 3 minutes.

Step 5

Pour in 10 cups (2.4 liters) of water. Add mutton/lamb bone and crushed peppercorns. Cover and bring soup to a boil. Reduce heat and simmer for 1 hour 40 minutes.

Step 6

Skim off as much of the fat as possible.

Step 7

Add tomatoes and potatoes. Continue to simmer for 20 minutes.

Step 8

Add celery leaves and season with salt. Turn off stove.

Step 9

Serve warm garnished with fried shallots and cilantro.