For the Nihari Masala:

• Dry roast all the whole spices together. Grind them together to make it into a fine powder

For the Nihari Curry:

• Heat ghee or Doctors’ Choice Refined Sunflower Oil in a stock pot. Once it’s hot, add the sliced onions, and fry the same until it turns brown

• Add the mutton pieces, ginger paste, garlic paste, coriander powder, turmeric powder, and salt. Mix well to ensure the mutton is covered with the spices and oil well. Saute all for over 5 minutes

• Add the nihari masala and 8 cups of water. Mix all well, cover the lid and cook it on a slow flame for 4 hours until the meat is tender. Ensure the meat is well cooked by breaking it with a wooden spoon

• Dissolve wheat flour in half cup of water to ensure that there are no lumps. Slowly add it to the gravy. Stir and mix the gravy well for 10-15 minutes until the gravy thickens

• Sprinkle some lime juice and garnish it with ginger strips and fresh coriander leaves

• Enjoy hot with naan or dal puris