Chop the lamb steaks into small, 2 cm or so, cubes. Do not remove the fat unless you really have to for dietary reasons. Fly them in a good strong flying pan - you might have to do this is a few lots. Each time you fry and remove a lot, pick the lamb out and keep the residual fat in the pan. Fry until the lamb is sealed and has a light brown colouration. Put to the side. Remove most of the fat from the frying pan, leaving only enough to fry the onions, garlic and chillies later.

Finely vhop the onions, crush the garlic and finely slice the chillies and remove the seeds. Set to one side.

Take the fennel seeds and light fry in a dry frying pan over a high heat for a few seconds to allow them to crack and remove quickly, before they burn.

Reheat the frying pan over a low-medium heat and add the onions, garlic and chillies. Once these have fried and been mixed a few times - probably 3 minutes depending on the heat - add the nutmeg, roasted fennel seed and black pepper and fry for a further 3 minutes. This will now have a dry texture. Turn off the heat and set aside.

Use a large pot for the hot pot - a least capable of holding 5 litres.

Boil up 1.5 litres of water. In the meanwhile, heat the large pot and add the fried lamb and the onions, garlic and chilli mix. Stir together and pour over the boiling water and mix in the lamb stock cubes (ensure they're thoroughly crumbled and easy to dissolve). Bring to the boil and cover, then lower the heat to let it simmer for 1 hour.

While it is simmering, slice up the leeks and celery into 1/4 cm wide pieces. Lightly fry the leeks in some of the lamb's fat. Once the hotpot has been bubbling away for 1 hour in the step above, add in the leek and celery and continue to let it slowly simmer for 1 further hour.

Boil the cubed potatoes in copious amounts of water (alternatively, you can just put them into the hotpot, but this step is for kidney patients who need to remove their potassium) and put aside. Fry the butter in a small pan over a low heat and stir in the flour to create a roux. The more roux you use, the thicker the hot pot will be. After the second hour of simmering add in the roux and the potatoes and bring back to the simmer. If the hot pot becomes too thick you can add more boiling water.

Simmer for a further 2 hours and serve up in bowls. You can add coriander leaves at this stage for flavour and colour.