Mix the ingredients for the marinade together in a mortar and pestle. Rub the marinade over the lamb pieces and leave for 1-2 hours.
Heat oil in a large, heavy pan and brown the lamb in batches. Place lamb and other remaining ingredients except coriander leaves and lime wedges into the pan, cover and cook on very low heat for 1 hour.
Remove lid and cook one further hour or until liquid has reduced and meat is tender. Garnish with coriander and serve with rice, with the lime wedges on the side.