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Introduction
Take Spices.
Roast and grind the spices.
Sauté onions until golden brown.
Sear meat shanks. Add ginger, garlic and stir. Next, add spices, bay leaves and fried onions.
Pour water and bring it to a boil. Lower the heat and let it simmer until meat is almost done.
Add bones
Make flour paste and add to the stew while stirring.
Simmer until meat is fall-apart tender and some oil trickles to the top.
Serve topped with julienned ginger, chopped cilantro and with sliced green chilies and lemon wedges on the side.