Lamb fatteh - 9Kitchen

Ingredients

• 2 tbsp olive oil, plus extra to deep-fry
• 4 (about 1kg) lamb shanks
• 2 cinnamon quills
• 1 tsp each whole allspice, cardamom and white peppercorns
• 20 parsley stalks
• 2½ onions, quartered
• 1 small head of garlic, halved widthways
• 100 gm (½ cup) dried chickpeas, soaked overnight in cold water, drained
• 1 piece Lebanese bread, split in two and cut into small triangles
• ¼ cup thinly sliced parsley
• 1 tsp ground sumac
• 1 tbsp each pine nuts and flaked almonds, toasted in olive oil
• 1 tbsp ghee, melted
• 280 gm (1 cup) natural yoghurt
• 1 clove garlic, pounded to a paste with a pinch of salt
• 1 tbsp lemon juice