Heat ghee or oil in a large pot or pressure cooker over medium heat. Add the sliced onions and saute until golden brown.

Add the ginger-garlic paste to the pot and cook for a minute until the raw smell disappears.

Add the lamb shanks to the pot and sear them on all sides until they are browned.

In a small bowl, mix together the red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt. Add this spice mixture to the pot and coat the lamb shanks evenly.

Pour in the water and give it a good stir. Cover the pot or pressure cooker and cook on low heat for about 2-3 hours until the lamb is tender and the flavours have melded together. If using a pressure cooker, cook for about 40-45 minutes on medium heat.

If you prefer a thicker gravy, you can mix wheat flour with a little water to make a smooth paste and add it to the pot. Cook for another 10-15 minutes until the gravy thickens.

Once the lamb is cooked to perfection, remove from heat and garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed rice. Garnish with sliced ginger and green chillies (optional) and serve with lemon wedges for an extra zing. Enjoy the indulgent and aromatic flavours of Nalli Nihari, a classic Indian dish that will leave you craving for more.

Nalli Nihari is traditionally slow-cooked for rich flavours, but you can use a pressure cooker for a quicker version. Adjust the spice levels to taste, and serve with naan, roti, or rice for a hearty meal.