black cardamom pods: cracked with the heel of a knife or mortar and pestle lamb shanks, halved crosswise
In a small bowl, whisk together the Kashmiri chile, fennel, ginger, asafoetida, and ½ cup water to make a paste. In a spice grinder, grind the cumin, green cardamom, mace, and cinnamon into a powder.
To a large Dutch oven set over medium-high heat, add the ghee and black cardamom and cook until fragrant, 1–2 minutes. Season the lamb generously with salt and, working in batches, fry it in the ghee, turning once or twice, until browned, 5–7 minutes. Stir in the saffron, reserved paste, and 2 cups of water. When the liquid boils, turn the heat to medium-low, cover, and cook, stirring occasionally, until the lamb is tender, about 55 minutes. Stir in the reserved spice powder, cover, and cook, stirring occasionally, until the lamb is very tender, 40–45 minutes. Garnish with the cilantro, and serve.