A special blend of 17 spices with smoky, tangy, and peppery notes for a truly heart-warming flavoursome Nihari dish. Soul food at its best.

Base: Coriander, Salt, Fennel, Cumin, Cloves, Carom seeds, Green Cardamom, Red chilli, Kashmiri chilli, Dried ginger, Black pepper, Star Anise, Turmeric, Black Cardamom, Black salt, Nutmeg, Mace, Bay leaves.

Garam Masala: Coriander, Cumin, Black Pepper, Cloves, Cassia, Bay Leaves

500g boneless / 650g on the bone lamb or beef, 1 large onion, 3 cloves of garlic, 1" piece of ginger, 4 tbsp ghee or cooking oil, 1/4 cup of flour, 2 green finger chillies (optional for garnish) & 2-3 lemons (optional for garnish)