1.   A couple of minutes later, add lamb and quickly sear on all sides.

2.   Add lamb and sprinkle on both sides with mustard seeds, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice.

3.   Add the lamb and cook until no pink remains, breaking up the lamb into small pieces as it cooks.

4.   Add the lamb, and brown it on all sides.

5.   Add the lamb, and return to a boil.

6.   Add lamb and toss to combine.

7.   Add the lamb, and sear for a couple of minutes on each side.

8.   Add lamb, and sear over medium-high heat, stirring and turning until meat is browned.

9.   Add lamb, in stages if necessary, and brown well, breaking up pieces with a wooden spoon.

10.   Add boned lamb and turn to coat with the marinade.