Making Nihari Masala

1. Blend all the spices listed in the "Nihari Masala" section until they form a rough powder.
2. Next, incorporate 1 tablespoon each of dried ginger powder, red chili powder, and turmeric powder into the spice blend.
3. Store this mixture in a sealed container.
4. To create nihari with 1 kilogram of meat, you will require 4.5 tablespoons of the prepared Nihari Masala.

Marinating the mutton

1. Clean and dry the pieces of meat.
2. Combine 1 teaspoon of salt, 2 tablespoons of ginger paste, 2 tablespoons of garlic paste, and 1 tablespoon of Nihari Masala to marinate the meat. (refer to previous step)
3. Allow the mutton to marinate for 30 minutes.

Slow-cooking Mutton Nihari

1. Begin by boiling approximately 2 liters of water in a pot.
2. Ensure that this water is easily accessible for the mutton, as it will be added gradually.
3. Next, heat both oil and ghee in a deep pot.
4. Make sure that the pot has a secure lid.
5. Once the oil and ghee mixture is adequately heated, add the mutton pieces and fry them on low heat for approximately 5 minutes.
6. Afterwards, incorporate 3 tablespoons of the Nihari spice powder into the meat and mix thoroughly.
7. Continue cooking on low heat for an additional 5 minutes.
8. By this point, the meat will have released its moisture.
9. At this stage, add the boiling water while keeping the heat low.
10. Add salt to taste and, if desired, chili powder.
11. Cover the pot with a lid and allow it to simmer on low heat for 5 hours, refraining from stirring the meat.
12. If necessary, add boiling water intermittently to maintain a runny consistency in the curry.
13. You may need to add 500ml of water as needed.
14. After 4 hours, the meat will be fully cooked and the curry will have a layer of oil floating on top.
15. Using a spoon, carefully remove and set aside this oil in a separate bowl.
16. Finally, combine 3 tablespoons of whole wheat flour with 1 cup of hot water to create a semi-runny mixture or slurry.
17.  
18. Gently combine the curry with the spices.
19. It is unnecessary to mix the Nihari excessively.
20. Allow the curry to simmer for an additional hour without stirring.
21. After a total of approximately 6 hours of cooking the meat, turn off the heat.
22. Sprinkle 1/2 tablespoon of spice mix and lemon juice over the curry, lightly mixing it in.
23. Drizzle the reserved oil and ghee mixture on top.
24. When serving, garnish with ginger julienne, lemon slices, and chopped cilantro.