Nalli Roganjosh

Step 1
Clean the shanks. Slice onions finely. Peel ginger and garlic and grind into a fine paste. Cut up the tomatoes and puree in a blender. Mix the ginger and garlic paste and the ground coriander, paprika and chilli powder in a bowl with 2 tablespoons of water to form a paste. Soak saffron in some warm water.

Step 2
Heat oil in a heavy-based pan. Add the cinnamon, cloves, cardamom and bay leaves. Add sliced onions. Sauté, stirring well, until golden brown. Remove one-third of the mixture, drain and save for garnish. Add the spice paste to the onion mix and cook, stirring well. Add the shanks and turn to seal. Cover and cook until the oil starts to separate. Add some salt and about 4 cups of water (enough to cover the meat) and bring to the boil on a high heat. Add the tomato puree. Once boiled, reduce the heat and simmer for at least half an hour. Finish off with the mace and saffron, and garnish with coriander sprigs.