1. Lightly toast cumin and peppercorns.
2. Add garlic, ginger powder, turmeric powder, cloves powder, sumac, olive oil, lime juice, tomato puree and add toasted cumin and peppercorns to a blender.
3. Blend until a compact mixture is formed.
4. Chop meat into large cubes, place in a bowl, and pour mixture over it. Marinate for 3-4 hours in the fridge.
5. When the meat is marinated, prepare the other ingredients for cooking.
6. In a thick-bottomed skillet, place the olive oil, chopped onion and garlic. Once the onion softens, add the dried chili peppers, cinnamon sticks, and bay leaf and simmer for a couple of minutes.

Cooking On Stovetop

1. Add the marinated mea to the skillet, return briefly to medium temperature to allow the meat to simmer, and pour in the water.
2. Cover the skillet and cook at a medium temperature for 2 hours, stirring occasionally, until the meat becomes soft so that it falls apart when you stick a fork into it.
3. Serve warm and decorate with parsley.

Cooking In An Instant Pot

1. Add everything to the instant pot and cook on high pressure for 40 minutes until the meat is tender.
2. Set the instant pot to natural pressure release and serve once the pressure is released. 

Cooking In A Slow Cooker

1. Add everything to the slow cooker.
2. Cook on high for 5 hours or cook on low for 9 hours.