Toast the dried spices.
Combine all the ingredients in a small pot, cover, and bring to a simmer.
Cook for 3 hours, or until the lamb tongues are completely tender.
Remove the tongues to a cutting board with a slotted spoon and allow them to cool until you can handle them, then peel with your hands or a paring knife.
Transfer the lamb tongues and their liquid to a container, seal tightly, label and date, then allow the tongues to age for 5 days completely covered by the pickling liquid.
After five days, you can remove the lamb tongues, slice, and eat.
If you are not going to eat the pickled tongues right away, make sure to leave them underneath the pickling liquid in an airtight jar, or store them in a freezer, tightly wrapped in plastic, labeled and dated. If you want to freeze the tongues for storage, you may want to leave the skin on to help resist freezer burn.