METHOD

1. Preheat oven to 200°C (400°F). To make the curry paste, place the coriander, cumin and fennel seeds in a small frying pan over medium heat and cook for 1 minute. Place in a small food processor. Add the turmeric, paprika, garlic, ginger, chillies and eschalot, and process until finely ground. Set aside.
   
2. Heat 2 tablespoons of the ghee in a large frying pan. Add the lamb shanks and cook, turning, for 4–6 minutes. Remove and set aside. Add the curry paste to the pan and cook for 3 minutes. Add the cinnamon, cardamom, tomato and stock, stir to combine and bring to a simmer. Place the mixture in a deep-sided roasting tray, add the shanks, cover tightly with aluminium foil and cook for 2 hours, turning halfway.
   
3. While the lamb is cooking, heat the remaining ghee in a large non-stick frying pan over high heat. Place the onion, flour and salt in a medium bowl and toss well to coat. In two batches, place the onion in the pan and cook, turning, for 4 minutes or until dark, golden and crisp. Remove with a slotted spoon and set aside. Sprinkle the lamb with chilli and dried mint. Serve with the crispy onions, fresh mint, pappadums and yoghurt.  Serves 6.