1. Mince 1/2 large red onion or cut 1 bag of pearl onions lengthwise.
2. Split 3 green chilis lengthwise.
3. Simmer onions and chilis for 3 to 4 minutes.
4. Add 4 to 5 bay leaves and 2 tablespoons of ginger garlic paste, simmer for 1 to 2 minutes.
5. Add 2 blended or diced Roma tomatoes, simmer for 5 minutes.
6. Add 2/3 cup mint, 1/2 cup curry leaves, and 1/2 cup coriander/cilantro leaves, simmer for another 5 minutes.
7. Add 2 pounds lamb shanks with bones, along with 1 teaspoon turmeric, 1 teaspoon ground coriander, 2 teaspoons cumin, 1/4 teaspoon cloves, 1/2 teaspoon cardamom, 1/2 teaspoon fennel powder, and 1 teaspoon salt. Optionally add 1 teaspoon Kashmiri chili powder.
8. Simmer for 15 minutes.
9. Blend 1/4 cup coconut milk with a handful of peanuts and 1/4 cup coconut shreds. Alternatively, just add 1/4 cup coconut milk without the shreds and peanuts. Adjust coconut milk as needed for spice.
10. Add the coconut mixture and simmer for another 10 minutes.
11. Serve with dosa, paratha, or rice.
