Add 2 tbsp of ghee in a pressure cooker pan and Start by browning your lamb shank for 4 minutes on each side.
While the lamb shanks are browning start preparing the spice mix. this is a raw spice mix so no need to roast the spices. Put them in a spice grinder and grind them until fine powder.
Once the lamb shank has browned set them aside to rest. Add in the sliced Onion and fry until soft and light in color. Add the spice mix and fry for 2 minutes then add the water and pressure cook for 90 minutes. Keep the pan and the lamb broth as we will use them to cook our rice.
Take the lamb off slowly as at this point the meat will be super tender and place them on a baking tray. Brush them with mango chutney and sprinkle masala spices and grill for 12 minutes in a preheated oven at 200C.
Wash 2 cups of rice and add them to the broth followed by a can of potato , 1 can of mushrooms and 3 curry leaves. Pressure cook them for 12 minutes.
Serve and enjoy.
