1Heat ghee in a heavy-bottomed pot and fry the sliced onions until golden brown.

2Add ginger-garlic paste and sauté for 2 minutes until aromatic.

3Mix in turmeric powder, red chili powder, and nihari spice mix. Stir for a minute.

4Add the meat and sear on high heat until browned.

5Pour in water, reduce the heat, and cover. Simmer for 4-5 hours, stirring occasionally, until the meat is tender and falling off the bone.

6Add the wheat flour slurry and cook for another 20 minutes until the gravy thickens.

7Garnish with fresh coriander, ginger, and optional green chilies. Serve hot with naan or paratha.