Add the meat to a pan, crumble in the beef cubes then cover with the water. Bring to a boil and cook for about 80 minutes, or until the meat is tender.
Add the potatoes, carrot and cabbage then return to a simmer and cook for about 15 minutes before stirring in all the remaining vegetables. Season to taste then stir in the chilli, lemon juice and coriander seeds. Return to a simmer, cover and cook for about 20 minutes, or until the vegetables are tender.
Ladle into warmed serving bowls, garnish with coriander leaves and accompany with lahooh, rice or bread.