For preparing Nihari masala - in a pan add all spices under Nihari masala and on medium heat roast for 2 mins, set aside. Add to a blender and blend to a smooth powder, strain and set aside for further use

For Nihari - wash the mutton pieces and set aside. Slice the onions. In a heavy bottomed wok add mustard oil, heat till smoky, add garlic paste juice, bay leaf, cardamom, whole black peppercorns, cloves, sliced onions and stir for 5 mins to soften, add mutton and cook on medium flame to smear the onions well with mutton.

Add ginger garlic paste and mix well. In a bowl add yogurt, turmeric powder, coriander powder and salt and whisk well. Add this yogurt mix to mutton and stir to mix the spices well with the mutton and cook for 5 mins. Add salt. Mix well

Add warm water and stir well, cover to cook on low flame until mutton is fully done. The consistency should be a thin stew like. In between keep stirring mein, set aside when done

In a bowl add 3 Tbsp Nihari Masala, 1 Tbsp wheat flour, 2 Tbsp kewra and water to make a running slurry, add this to the mutton and bring it to flame. Cook until stew has thickened a bit, set aside

For Tira - in a pan heat ghee, add 2 Tbsp Nihari masala, Kashmiri red chilli powder, kewra and mix well. Add this to the Nihari and stir. Set aside to serve