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Heat ghee or mustard oil in a heavy-bottomed pot and sauté the whole spices until fragrant. Add the ginger-garlic paste and cook for 1–2 minutes. Add the mutton or beef pieces and brown them on all sides. Stir in the Nihari spice mix and salt, coating the meat evenly. Pour in the water, cover the pot, and simmer on low heat for 3–4 hours until the meat becomes tender and the gravy thickens. Adjust the seasoning and simmer for another 10 minutes for a richer flavor. Garnish with fresh coriander, ginger juliennes, and lemon wedges. Serve hot with naan, kulcha, or Sheermal.
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