Beef marinade:
3 lbs bone-in beef shanks, cut into bite size pieces (reserve the bones)
1/2 cup Balkan style yogurt
1 tsp kosher salt
1 tsp Garam masala
1 tsp madras curry powder
1 tsp turmeric
1/2-1 tsp Kashmiri chili powder

Whole spices:
1 1/2 tsp cumin seed
1 1/2 tsp coriander seed
1 1/2 tsp fennel seed

Floating spices:
4 bay leaves
1 cinnamon stick
4 cloves
2 green cardamom pods
2 black cardamom pods

Purée:
2 onions, roughly chopped
2 tomatoes, roughly chopped
8 garlic cloves
2 tbsp minced fresh ginger
1 tsp madras curry powder
1 tsp Garam masala
1 tsp turmeric
2 tsp kosher salt
1 tsp sugar

Additional ingredients:
2 tsp ghee (clarified butter)
1/2 cup yogurt

Instructions:
1. Mix all the beef marinade ingredients together. Set aside.
2. In small pan, on low heat, toast the cumin seed, coriander seed and fennel seed until fragrant. Move to a mortar and pestle abs grind into a powder. Set aside.
3. In a food processor, place onion, tomato, garlic, ginger, spices, salt and sugar. purée until smooth.
4. In the instant pot, push the sauté button. Melt ghee. Add the purée and fry for about 5 min.
5. Add the toasted ground spices from the mortar and pestle. Cook 2 min.
6. Add floating whole spices and cook for 1-2 min.
7. Add the beef, yogurt and reserved bones, if desired for more flavour. Mix well.
8. Add 3 cups water. Turn off sauté mode.
9. Cover the instant pot. Turn the knob yo sealing and press the meat/ stew button. (35 min).
10. When done, let the pressure release naturally for a few minutes. Then release the pressure by turning the knob (with an oven mitt) to venting.
11. Open the lid, and transfer the curry to serving bowl if desired. Serve with basmati rice, roti/ naan and Raita. Recipe for Raita here-http://www.iftheovenmittfits.com/2018/07/15/raita/

Note: if you are not familiar with the instant pot, there are so many tutorials online about how to use it safely.