Place lamb shank in a large pot with salt and 1 tablespoon of turmeric. Cover with water, bring to a boil, then reduce to a simmer. Cook for 2-3 hours until the meat is tender and easily falls off the bone. Reserve 2 cups of the cooking liquid for the stock.

Once cooked, remove the lamb from the pot. Discard the bones and shred the meat. Set aside.

In a separate pot, heat sunflower oil over medium heat. Add ginger and garlic, sautéing until golden. Stir in the remaining spices and green peas, cooking for 1 minute before adding the shredded lamb. Pour in the reserved lamb stock, adjust salt to taste, and simmer for 10-15 minutes. Add chopped coriander, then remove from heat to cool.

In a large mixing bowl, combine flour, salt, and carom seeds. Gradually mix in melted ghee until the dough comes together. If necessary, add a small amount of water to achieve a smooth yet semi-hard consistency. Cover with a damp cloth and let rest for 20-30 minutes.

Divide the dough into small balls, rolling each into a 6-7 inch diameter circle. Cut in half to form semi-circles. Fold each into a cone, sealing the edge with water. Stuff with lamb filling, then seal the top.

Heat oil to 180°C (356°F) and deep fry samosas until golden brown on both sides.

Combine mayonnaise, cream cheese, sumac, zaatar, lemon juice, and lemon zest. Whisk until smooth and garnish with sesame seeds.