1)Heat the oil in a large saucepan. Add the garlic paste, ginger paste and thinly sliced chiles. Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown. Browner is better

2)Season shanks with a total of 2 tsp of kosher salt then In a separate pan brown the lamb shanks and cook over high heat for five minutes, stirring constantly

3) Prepare curry by first pan frying until fragrant cumin. black cumin, mustard seeds , cardamom seeds ,fennel seeds, cumin seeds and transferring to a spice grinder

  Then add the turmeric, chile and paprika  powders and 4 tsp kosher salt grinder and grind curry powder.

4) Add the curry powder to onion mixture and sauté for a further five minutes or until the oil separates from the mass

  Add the coconut oil and sauté for a further 5 minutes over high heat

 Add the chopped tomato, stir and allow to simmer for 5 minutes 

5)Add enough stock to cover the shanks and bring to a boil. Cover with a lid, simmer and cook until the lamb is done, approximately 3-4 hours or until the meat just starts to come away from the bone

6)Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and strain the cooking liquid into a clean    pot

7) Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt

8)To finish, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes. Sprinkle with garam masala powder and chopped coriander leaves. Serve immediately