• prep: 40 min
• cook: 2 hr
• total: 2 hr 40 min

servings:

Whether it’s an ingredient that traveled to a new land, or an old-world recipe reinvented with local ingredients, food has been evolving for as long as humans have roamed the Earth. It’s been a way for newcomers to assimilate and to cross cultural gaps. It’s also how some of the most delicious dishes were born. …

• 1/2 cupwhite vinegar
• 3 dried Guajillo chiles (or other not too spicy dried , seeds and stem removed)
• 3 dried Chiles de Arbol (or other spicy dried chilies, seeds and stem removed)
• 1 cinnamon stick (broken in half)
• 3 cloves
• 5 podsgreen cardamom
• 1/2 teaspooncumin seeds
• 1/2 teaspoonblack mustard seeds
• 1 teaspoonblack peppercorns
• 4 clovesgarlic
• 2.5 centimetersfresh ginger (peeled and minced)
• 1/2 cupcoconut milk
• 1 1/2 teaspoonssalt
• 1.4 kilogramslamb shanks
• 1/2 cupplain yogurt (preferably greek )
• 2 tablespoonslemon juice (about 1 lemon)
• 1/2 teaspoonsalt
• 0.5 hot-house cucumber (or other seedless diced fine)
• 1 smallonion (halved and sliced thinly)
• 1/4 cuplemon juice (about 2 lemons)
• 2 tablespoonsvegetable oil
• 1 onion (diced)
• 1 tablespoonground coriander seed
• 2 teaspoonsgaram masala
• 1 tablespoonwhite vinegar (for finishing)
• cilantro (chopped for garnish)
• 15 corn tortillas (for serving)

Click Here For Step-By-Step Instructions