Slightly toast the whole spices and add to a food processor when cool
Add the ginger and turmeric powder
Add lemon juice and salt to the meat, followed by all the Nihari masala
Add the chilli powder, ginger & garlic paste and coat the meat
Heat some oil and ghee and sear the meat
Add the tomato paste and half the water to any of the leftover masala
Mix it and add it over the seared meat
Add the rest of the water to cover the meat
Cook this low and slow for 4 hours, turning the meat over at intervals
Add salt if required
Thicken the gravy with a flour slurry