1 pound lamb, cubed
1 small red onion, minced
2 jalapeņo peppers, seeded and minced
1 cup dry red wine

1 cup (100g) butter, cubed
3 cloves garlic, crushed
2 teaspoons turmeric
2 black cardamom pods
1 tablespoon ground coriander seed
1/2 teaspoon red pepper flakes
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

1 teaspoon cayenne
1 tablespoon brown sugar
salt and pepper

Combine lamb, onion, jalapeņo and red wine and marinate for about an hour.
Meanwhile, melt butter in a large saucepan over medium-high heat. Bring to a boil and skim off any solids that float to the surface.
Add the garlic, turmeric, cardamom, coriander seed, red pepper flakes, allspice and cloves. Remove from heat and allow to solidify.
Return the butter to the heat to liquefy, then pour through a fine mesh strainer lined with cheesecloth to remove any solid matter.
Pour flavored clarified butter into a large soup pot or dutch oven over medium-high heat. Stir in the cayenne and brown sugar.
Remove the lamb from the marinade and pat dry, reserving marinade. Brown the lamb in batches, then return all the lamb to the pot and add the marinade, bringing to a boil.
Reduce heat to a simmer and cook until lamb is tender, about an hour. Simmer longer for flavors to meld.
Pull apart lamb chunks with a fork and season to taste with salt and pepper and serve garnished with freshly chopped jalapeņos.