Slow cooked lamb shanks on a bed of rice and nuts
In a bowl, add the yoghurt, roughly sliced garlic, marinade spices (turmeric, paprika, ground coriander, seven spice, kamouneh spices and black pepper) along with the vegetable oil
Rub the marinade into the lamb shanks well, cover and allow to marinade for around 24 hours in the fridge
Remove the lamb chops from the fridge at least half an hour before you want to start cooking. Scrape off any extra garlic pieces you might notice and heat up a non-stick pan to medium high
In a new pan, sauté the sliced onions in a good drizzle of regular olive oil on medium heat until golden brown. Add the chopped carrots and red bell pepper and sauté for another five minutes. Transfer to the casserole dish
After half an hour minutes add the salt, ground almonds and cashews as well as the chopped tomatoes with around a cup of boiling water.
Raise the heat to a boil, then return back to the lowest heat. Cover and simmer for another 2.5 hours. Keep gently turning the lamb shanks every 15 minutes, scraping the bottom of the casserole dish with a wooden spoon
Taste the sauce that develops and and checking if you need to adjust the spice or seasoning, or even adding a little water.
On a very large platter, transfer the rice and fluff slightly with a fork. Add the lamb shanks in the middle and spoon over a few spoons of the sauce
Sprinkle the nuts over the rice and spoon over the barberry butter and a few sprigs of chopped parsley
Serve the extra sauce in a separate bowl