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1
Preheat the oven to 325F.
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2
Toast the almonds, cardamom, anise, fenugreek, mustard and cumin seeds, and cinnamon in a dry large skillet over low heat; be sure to shake the pan so they dont scorch.
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3
When the almonds and spices smell fragrant, not burnt, theyre done.
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4
Because of the volume of nuts and spices, this can take about 5 minutes.
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5
Remove from the heat and let cool slightly.
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6
Transfer the mixture to a blender.
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7
Blend on high speed to grind everything up.
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8
Add the onion, garlic, ginger, cilantro, tomato paste, and 1 cup water.
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9
Blend again, holding down the lid, until the vegetables and cilantro are chopped up.
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10
Pour the mixture into a large bowl, stir in the yogurt and the beer, and season with salt and pepper.
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11
Spread the flour in a large shallow platter; season with 1 teaspoon salt and 1/2 teaspoon pepper.
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12
Mix together until the seasonings are thoroughly incorporated.
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13
Dredge the lamb shanks in the flour, tapping off the excess.
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14
Put a Dutch oven or large ovenproof pot over medium-high heat and coat with the oil.
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15
When the oil is shimmering, add the lamb shanks in batches, turning with tongs every few minutes until they are golden brown on all sides, about 15 minutes total.
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16
Transfer the shanks to a baking sheet as they are done.
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17
Be sure the oil and leftover flour in the pan hasnt turned black; if so wipe out the pot.
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18
Return the seared shanks to the pot, trying to get them in a single layer as best you can.
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19
Pour in any accumulated juices and the spice mixture so the shanks are completely submerged; if they arent, add water to cover.
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20
Cover with a lid or aluminum foil and braise in the oven, basting and turning occasionally, until the lamb is tender and falling off the bone, about 2 1/2 hours.
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21
Transfer the shanks to a baking sheet.
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22
Pour the braising liquid through a strainer into a large bowl, pressing on the solids with the back of a spoon.
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23
Return the strained liquid to the pot and simmer over medium heat for 2 to 3 minutes.
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24
Nestle the lamb shanks back in the pot, basting with the sauce.
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25
Simmer for another minute or two, until the sauce coats the back of the spoon.
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26
Serve the lamb topped with some of the sauce and flanked by a few handfuls of the salad.
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27
Combine the greens, parsley, and almonds in a mixing bowl.
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28
Squeeze the lemon over the salad, squeezing through your fingers to catch the seeds.
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29
Drizzle with the oil and season with salt and pepper.
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30
Toss gently.
