Sear 1000 g lamb shanks in 100 g ghee in a large pot until browned on all sides.
Add 300 g sliced onion, 60 g ginger-garlic paste, 2 g bay leaf, 5 g cardamom, 3 g clove, 2 g star anise, 5 g cinnamon stick, and 3 g peppercorns.
Fry the aromatics and whole spices until the onions are golden brown and fragrant.
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