In a bowl add the greek yoghurt then add the Lamb shanks and thoroughly marinate the lamb in the yoghurt - ideally overnight but at least an hour
Step 2
In a grinder make a paste of the garlic and ginger then add the red onions and blitz and set aside
Step 3
Heat the veg oil till a haze forms then add the bayleaves, then the mace, cinnamon stick, cardamon pods, star anise and cloves and fry for a minute
Step 4
Now add the garlic/ginger and red onion paste to the pan and stir
Step 5
Then in a bowl add the dried spices which are chilli power, ground coriander, turmeric and garam masala now add some warm (not hot) water to blend all the spices together to make a small paste then add to the pan and stir in
Step 6
Now add the lamb shanks for the pan and add water
Step 7
Add the cashew nut paste and the pureed tomatoes (passata)
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