In a pan heat up the oil on medium heat until hot.
Add the ginger paste and garlic paste then sauté for 1-2 minutes on medium heat.
Add the lamb or mutton and cook for about 10 minutes until the colour changes.
While the mutton is cooking, grind the fennel seeds, cumin seeds, coriander seeds, black peppercorns, cinnamon, black cardamom pods, green cardamom pods, cloves, and bay leaves until a fine powder is formed.
Add the nihari masala powder, chilli powder, turmeric powder, and salt then cook the spices for 5 minutes.
Add the water and cook for approximately 2 hours on low heat until the meat is tender.
In a separate bowl, mix the wheat flour and 100ml of water to form a smooth paste – this flour mixture acts as a thickening agent, if you want to thicken it more then add more flour.
Add the flour mixture into the pan then cover with a lid and cook for 30 minutes on low heat.
In a seperate pan, heat up the oil on medium heat until hot.
Add the sliced onions and fry the sliced onions until browned and caramelised.
Add the browned onions to the lamb along with the chopped coriander, julienned ginger, and finely diced chillies.
Serve with homemade naan and enjoy!