Rub the lamb shank with salt and turmeric, then fry until lightly browned. In a pot, sauté curry leaves, onion, garlic, and ginger until fragrant. Add the lamb shank and potatoes, then stir in Jeeny’s Aroma Masala Curry Paste and water. Add coriander leaves, coriander root, and tomato, then simmer until the lamb is tender and the curry is rich and thick. Ready to serve.