Steps
- Heat 1 tablespoon of olive oil in an electric pressure cooker on sauté. Brown 4 lamb shanks in batches.
- Add 1 large quartered yellow onion and 8 cups of water. Bring to a boil and skim the foam.
- Add 4 bay leaves, 10 green cardamom pods, 2 cinnamon sticks, ½ teaspoon of whole allspice, and half of 4 teaspoons of kosher salt. Pressure-cook on high for 45 minutes; release naturally for 10 minutes, then vent.
- Set the lamb aside. Strain the cooking liquid, reserving 2 cups of lamb broth and keeping the remainder available.
- Whisk 1.5kg of plain whole-milk yogurt, 2 tablespoons of cornstarch, 1 egg, and the remaining salt in a cold pot. Heat over medium, whisking, for about 10 minutes, to a gentle simmer.
- Gradually stir in the measured broth. Add more reserved cooking liquid only if needed to loosen the sauce. Return the lamb and simmer gently for 10 minutes, without a hard boil.
- Fry 3 large minced garlic cloves in 2 tablespoons of olive oil until golden. Pour over the lamb and top with 2 tablespoons of toasted almonds.