Start by patting the lamb shanks dry with a kitchen towel and season with salt. Sear in 1 tsp of veg oil and ghee, then put aside.

To a pan, add finely chopped onion, brown for 5 mins on high, then add ginger and garlic paste, cook for 2 mins then add everything listed under ‘for the base’, cook down for 5 mins.

Whisk yoghurt and add it, keep stirring.

Combine all the spices for the nihari masala and grind to a fine powder, save a tsp and add the rest to the pan (with the yoghurt) and keep stirring for 2 mins.

Add the lamb and the curry base (comprised of ingredients listed in the 'For The Base' section) to the pressure cooker along with 2 green chillies, ½ inch of sliced ginger, and 6 cups of water.

Bring it to the boil then pop the lid on, once the pressure is high, turn the heat down to low and cook for 18 mins.

Release the pressure and skim off the excess oil, save this for later.

Turn the heat up and let the sauce reduce for 5 mins.

Mix flour with water to create a slurry and add it to the nihari .

Simmer till the sauce has thickened and reduced by a quarter.

Serve with julienned ginger, coriander, chopped chillies and reserved oil.