Fry red onion in olive oil 5 mins, add 1tsp each of ground turmeric, cumin & black pepper & 1/2 tsp cinnamon. Add 4 lamb shanks & fry until bronzed (don’t let spices burn). Add 2 large tomatoes 1/4rd plus 600ml water & bring to boil. Salt to taste, cover & put in oven at 140c for 2.5 hrs.
Whilst that’s cooking make some 3 pinch saffron water & add to 50g tomato purée and 50ml lime juice. Add that plus 200g whole figs to main dish & return to low heat for half hour.