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3 lbs. Lamb breast riblets, cut into pieces
1 cup homemade lamb stock (strongly preferred) or homemade beef stock
1 jalapeño pepper, slit down one side but left whole
3 bay leaves (preferably fresh, not dried)
5 cloves garlic, peeled and sliced
1/2 large red onion or 1 small red onion, sliced
2 celery ribs, de-stringed and cut into long pieces
2 tsp. freshly-ground coriander powder
1 tsp. freshly-ground black pepper
2 tsp. freshly-ground cumin powder
1/2 tsp. freshly-ground cardamom (cardamom is not in the original recipe, but is used in Sudanese cuisine and I like it in this recipe)
1/2 fresh lime
Slices of lime
Mustard green leaves as garnish (TFD addition)

Wash the lamb, then put it in a cooking pot and add sliced onions, celery ribs, bay leaves, salt, sliced garlic, the seasonings and 1 cup of stock.
Cook for about 30 minutes, just so the meat is cooked but not overdone.
Heat up 1 Tbsp. oil in a frying pan and add the lamb.
Pan-fry on high heat for 15 to 20 minutes. When it starts sticking to the pot, add small amounts of stock to prevent burning.
Squeeze juice from the ½ lime onto the Shaiyah and garnish with the optional mustard green leaves.
Serve with extra raw onions, lime slices, and freshly-ground black pepper.