Heat a pressure cooker, add oil let it warm. Add mutton shank. Stir and cook till water dries.

Add bay leaves, ginger garlic paste, nihari masala, and salt. Saute a few minutes.

Add 2 cups water,close the lid and cook on medium -low flame for 15-20 minutes.Let pressure release.

Open the lid, take out the oil from the upper surface of the curry.

Dry roast wheat flour on low flame for 2-3minutes.Take out in a mixing bowl, add 1/2cup water and make a slurry.

Add this slurry to the curry, put on flame, stir well. Add 2-3cups of water. Cook on a low -medium flame for 10-12minutes.Do not cook under pressure.

After 10-12minutes, adjust gravy, add chopped coriander leaves, chopped green chilies, and ginger Julians. Simmer for a few minutes.

Put off the flame. Leave 10 minutes.

Dish out, add the oil which we have taken out from the curry. Add lemon juice. Serve with naan.