INGREDIENTS:

4 PIECES LAMB SHANK (ON THE BONE)

1/2 CUP OIL
2 TSP GHEE
2 SLICED ONION
1 TSP PUNCH PHORON
1 TSP WHOLE CUMIN
34 BAY LEAF
34 PIECES CINNAMON
10 CLOVE
1012 PEPPERCORN
6 CARDIMON
1012 CLOVE GARLIC
1 TBS CHOPPED GINGER
10 GREEN CHILLI
1/2 GREEN PEPPER
2 CUPS FRESH TOMATO PUREE
HANDFULL CHERRY TOMATO
ENOUGH WATER TO COVERR THE MEAT AND COOK FOR 2 HOURS
GARNISH WITH CORIANDER AND A PINCH OF METHI LEAVES

SPICES:
2 TSP SALT
2 TSP FENNEL POWDER
1 TSP TURMERIC
2 TSP CHILLI POWDER
3 TSP CORIANDER POWDER
2 TSP CURRY POWDER
1 TSP CUMIN POWDER
1 TSP GARAM MASSALA

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