Yesterday I made slow cooked lamb shanks. It was a mixture of your recipe and one from Tom Kerridge (on the BBC website "Lamb Shank Madras").
Tom's part was to marinade the shanks in yogurt with cumin, salt and turmeric.
Hari, you came in when using the spices for the Masala. Tom suggests using madras powder, but I used all the spices in your recipe instead.
It was absolutely sensational! It took all day, to marinade and to slow cook, but it was so worth it! My husband said it was on par with some of the best curries we've had in India. High praise indeed!