Lamb shanks Kashmiri style

Ingredients for 4 servings:

• ½ stalk(s) cinnamon
• 2 cardamom pods
• 1 tsp cumin
• 1 tsp clove(s)
• 1 pinch of ground mace
• 2 onions, red
• 2 tsp ginger, diced
• 2 tsp garlic, diced
• 4 tbsp almonds, peeled, roasted
• 4 tbsp pistachios, shelled, roasted
• 4 tbsp cranberries
• 1 lemon(s), juice
• 500 g Greek yogurt
• Salt
• 4 lamb shanks
• 1 tbsp Clarified butter or ghee
• 5 tbsp vegetable oil

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 11 hours

with pistachios, almonds and cranberries

Toast all the spice mix ingredients in a pan without oil until they begin to smell. Then crush them finely in a mortar and pestle. Slice the onion into thin half rings and brown them in a tablespoon of oil. Let it cool and mix with all the marinade ingredients. Add another tablespoon of the spice mix, three tablespoons of vegetable oil, and a generous pinch of salt. Mix everything together and marinate the lamb shanks overnight. The next day, scrape the marinade off the shanks and sear them on all sides in hot butter. Pour the marinade over the lamb. Cover and braise in an oven preheated to 160°C (fan oven) for one and a half hours. Then cook uncovered for another half hour, occasionally brushing the meat with the remaining two tablespoons of vegetable oil. To serve, sprinkle the lamb shanks with the rest of the spice mix. Serve with rice, of course.