Prepare the Nihari masala by grinding all the spices together
Heat some oil and saute the ginger and garlic
Add the shanks and all the ground nihari masala and salt
Add a little water if it starts to burn
Coat the shanks in the spices and add the rest of the water, cover and slow cook for 2.5 – 3 hours
Remove the shanks make a flour slurry and thicken the gravy
Prepare the tadka by heating some ghee and saute the cumin and sesame seeds
Add the dried chillies and pour the tadka over the nihari – this is totally optional and not done in many nihari recipes