Add the ginger paste and garlic paste then sauté for a few minutes on medium heat

Add the lamb or mutton and cook until the colour changes

While the lamb/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 a further 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 a low heat

In another pan, heat up the olive 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!