Peel and finely chop the 2 onions, 2 spring onions, 4 garlic cloves, and 3 cm piece of fresh ginger.

Remove the seeds from the mild green chili pepper and 2 vegetarian chili peppers, then finely chop them.

Season the 2 lamb shanks with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon djansang seeds, and 1/2 teaspoon long pepper.

Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. Brown the seasoned lamb shanks for 3 to 4 minutes per side.

Add the chopped onions, spring onions, garlic cloves, ginger, and chili peppers to the pot. Sauté for 5 minutes until fragrant.

Stir 2 tablespoons honey into the lamb and aromatics. Cook for 1 minute until the honey lightly caramelizes.

Pour 1 l water into the pot and bring it to a boil. Cover and simmer for 90 minutes, turning the lamb shanks halfway through.

Lift out the tender lamb shanks and keep them warm. Measure 500 ml of the lamb cooking sauce for the rice.

Rinse 400 ml rice in cold water until the water is mostly clear. Drain the rice thoroughly.

Add the rinsed rice and 500 ml lamb cooking sauce to a pot. Bring to a boil over medium-high heat.

Cover the rice and cook over low heat for 18 minutes. Rest it covered for 10 minutes, then fluff with a wooden spoon.

Serve 1 lamb shank over each portion of spiced rice. Spoon the remaining turmeric-honey sauce over the lamb.