8 Lamb shanks on the bone; 100 g lamb fat or kurdiok; 5-6 onions; 1 tsp cumin; salt, black pepper
Option 1: Dice the lamb fat roughly and melt it in a kettle pan. Once the skin is crisp remove it from the pan and seal the lamb shanks on a high heat until they are golden. Add the finely chopped onion, stir and fry for 10 minutes with a tightly closed lid. Cook on a gentle heat for 2 hours. Season well and add the coarsely ground cumin. Cook for a further 30 minutes. Serve with fresh herbs, flat lavash bread and hot tea. Option 2: Place the ribs fatty side down in a heated kettle pan. Place the finely sliced onion on top and cover with a lid. Cook for 15 minutes on a medium heat. Season with salt and stir. Add a whole chilli pepper and cover with a lid. Cook for 1.5 - 2 hours. Remove the pepper, season well and mix the lamb with the onion juice. Serve with plain rice, herbs and flat bread.