Steps
- Heat 2 tablespoons of olive oil in a large pot and brown 1.2kg of lamb shanks on all sides, turning them only once they release easily. Set them aside.
- Add 4 large chopped onions to the pot, cover, and cook over medium heat for 10-15 minutes, until soft.
- Return the lamb with 1 tablespoon of finely chopped garlic, 1 teaspoon of ground turmeric, 1 teaspoon of ground ginger, ¼ teaspoon of saffron, 1 teaspoon of salt, and ¼ teaspoon of ground black pepper.
- Add 320ml of water, lay 1 large bunch of cilantro, tied with kitchen string, on top of the meat, and bring to a boil.
- Cover and simmer gently over medium-low heat for about 2 hours, until the lamb is tender, adding a few tablespoons of water if the pot looks dry. After 1 hour, set aside ½ cup of the cooking liquid.
- Soak 300g of soft dried prunes in boiling water for 5 minutes and drain. Simmer them with the reserved liquid, 3 tablespoons of honey, and 1 teaspoon of ground cinnamon for 5 minutes, until slightly thickened.
- Spoon the prunes and their syrup over the lamb and onion sauce, and sprinkle with sesame seeds.