Indian Style Slow Cooked Lamb Shanks With Crispy Onions | Donna Hay

Ingredients

• ⅓ cup (80ml) ghee (clarified butter)
• 6 x 280g lamb shanks, trimmed
• 2 sticks cinnamon
• 8 cardamom pods, bruised
• 400g can chopped tomatoes
• 2 cups (500ml) vegetable stock
• 1 onion, thinly sliced into rounds
• 2 tablespoons plain (all-purpose) flour
• 1 teaspoon sea salt flakes
• dried chilli flakes, to serve
• 1 teaspoon dried mint leaves
• fresh mint leaves and pappadums, to serve
• natural Greek-style (thick) yoghurt, to serve
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 1 tablespoon fennel seeds
• 1½ teaspoons ground turmeric
• 2 teaspoons ground paprika
• 4 cloves garlic
• 4cm-piece (20g) fresh ginger, chopped
• 4 whole dried chillies
• 1 eschalot (French shallot), chopped