1 tablespoon vegetable oil
2 teaspoons paprika
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1/4 cup plain yogurt
2 tablespoons fresh lemon juice
1 large garlic clove, chopped and mashed with 1/2 teaspoon salt
tandoori, style, barbeque

For Rub
6 whole black cardamom pods
1 tablespoon coriander seeds
1 tablespoon whole black peppercorns
2 teaspoons cumin seeds
1 teaspoon whole allspice
2 whole dried Thai chiles*
2 tablespoons kosher salt
8 (1-pound) bone-in lamb shanks, tied**

For Lamb
About 1/4 cup corn oil
4 medium onions, coarsely chopped
4 whole cloves
4 Turkish bay leaves
1/2 cup dry white wine
9 cups lamb stock or water
3 tablespoons tamarind paste***
2 whole sprigs fresh rosemary
2 whole sprigs fresh thyme
4 tablespoons (packed) light brown sugar
1 medium celery root (celeriac), peeled and cut into 1/2-inch pieces
2 tablespoons fresh ginger, finely chopped
5 cloves garlic, finely chopped (about 2 tablespoons)
1 tablespoons kosher salt

*Dried serrano chiles can be substituted.
**Use kitchen string to tie each shank at the top, middle, and bottom. Alternatively, have your butcher do this.
***Tamarind paste is available at Asian and Middle Eastern markets. For best results, look for it in block form.

Special equipment: kitchen string
pepper, lamb, shanks

1/2 cup (1 stick) unsalted butter, room temperature
1 1/3 cups powdered sugar, divided
2 teaspoons vanilla extract
1 teaspoon almond extract
3/4 teaspoon ground allspice
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup all purpose flour
3/4 cup finely chopped toasted almonds
spiced, almond, cookies