Lamb Stew With Green Chiles, Cilantro, And Peas

By Sunset
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4 lamb shanks, sawed in halves or thirds by a butcher

1 teaspoon finely shredded ginger (from about a 1-in. piece)

2 large garlic cloves, minced and mashed to a paste with 1/2 tsp. kosher salt

4 small leeks, white and pale green parts only, coarsely chopped (3 to 4 cups)

3 tablespoons vegetable oil

2 or 3 fresh green arbol, Thai, or serrano chiles, stems on and slit lengthwise

1 teaspoon cumin seeds

About 1 tsp. kosher salt

Pinch of turmeric (optional)

2 1/2 cups coarsely chopped cilantro leaves and tender stems (about 2 bunches), divided

2 cups freshly shelled peas (about 2 lbs. in the pod; see Notes)

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