Fragrant lamb shanks with kishmish pilau and lemon and turmeric pickles

1.For pickles, combine lemon, chillies and sea salt in a bowl. Heat 1 tbsp oil in a small frying pan, add spices and cook over low heat until fragrant (1-2 minutes). Add to lemons and toss to combine. Transfer to an airtight container and stand at room temperature, turning occasionally, for 1 week. Pour over remaining oil and refrigerate until required.

2.Dry-fry spices in a frying pan over high heat until fragrant (10-20 seconds). Cool, then finely grind with a mortar and pestle. Heat oil and ghee in a casserole over medium heat. Add lamb shanks and cook, turning occasionally, until browned (3-5 minutes). Remove from casserole, add onion and garlic to casserole, cook until soft (6-8 minutes), then add spices, remaining ingredients and lamb shanks. Season to taste. Bring to the boil, reduce heat to low, cover and cook until meat is tender (2-2½ hours). Cool and skim fat from surface, remove lamb shanks and set aside. Strain liquid through a sieve (discard solids) into a casserole, then cook over high heat until reduced by two thirds (20-25 minutes). Return shanks to sauce and cook over medium heat, turning occasionally, until shanks are warmed through (5-10 minutes).

3.Meanwhile, for kishmish pilau, preheat oven to 180C. Heat oil in a casserole over medium heat. Add onion and garlic and cook until soft (8-10 minutes). Add spices and cook until just fragrant (1-2 minutes), add rice and stir to coat. Add sultanas and enough water to cover by 1½cm, stir, cover and bake in oven until rice is tender (25-30 minutes). Stir through lemon juice and season to taste.

4.For lemon-minted yoghurt, combine all ingredients in a bowl. Serve lamb shanks with yoghurt, kishmish pilau and pickles.