Take 1 kg of mutton (large pieces), wash them nicely and keep in a bowl or a strainer aside to dry.

Now, heat a pan on medium flame and dry roast 1 tbsp of coriander seeds, 1 tsp of cumin seeds, 1 tsp of fennel seeds, ½ tsp of cloves, 1 tsp of black pepper, 3 pieces of black cardamom, 2-inch stick of cinnamon (broken in smaller pieces), ½ piece of nutmeg, 2 maces, and 2 pieces of bay leaves (torn). Roast them for about two minutes until you smell their aroma. Transfer them onto a plate, spread them and let them cool down a bit before grinding. When they have cooled down, transfer them to a mixer and make a smooth powder of the roasted spices. (Pro tip: The rich fragrance of the dry-roasted masala gives the mutton nihari its distinct, delicious flavor).

Now, to these powder spices, add 1 tsp of dried ginger powder, 1 tsp of Kashmiri red chili powder, 1.5 tsp of red chili powder and mix them all nicely and keep the plate aside.

Now, heat ¾ cup of cooking oil in a pressure cooker. When it is hot, add thin slices of 2 medium-sized onions in it. Stir and fry the onion until they turn golden brown in color. Remove them on a plate and keep aside.

Transfer the fried onions to a mixer when they have cooled down.

Now, heat a tawa on a medium flame and put 3 tbsp of wheat flour (atta) when it is hot. Stir continuously to fry it for about 2 to 3 minutes until you notice a slight change in color.

Transfer the roasted atta to the mixer and add ½ cup of water to it. Make a paste of it. Check the consistency and keep it aside.

Now, heat the oil that is left in the pressure cooker after frying onions. Add the mutton pieces to it.

Stir continuously and fry the mutton on a high flame until it changes its color as shown in the image below. Now, add 1 tbsp of ginger garlic paste to it and mix it nicely.

When the raw smell of ginger and garlic is gone, add the powdered spices. Mix the spices nicely with the mutton pieces and fry it on a medium flame for another 3 to 4 minutes.

When the oil separates, turn the flame of the gas stove to low and add ½ cup of whisked yogurt to it. Mix it nicely and cook for another couple of minutes.

Then, add 1 tsp of salt to it. Now, turn the flame to medium and mix the salt nicely with the mutton.

Now, add 5 cups of water to it, close the lid of the pressure cooker and let it cook on a medium flame for about 40 to 45 minutes or 6 to 7 whistles. Switch off the gas stove when done and let the pressure cooker sit until it cools down.

Now, remove the lid of the pressure cooker. Remove as much rogan (oil or fat) as possible that is floating on top of the nihari.

Then, add the onion and atta mixture to it and mix it nicely. Now, switch on the gas stove. Stir the nihari continuously and let it cook on a medium flame, without the cover this time. When it comes to a boil, stop stirring and let it cook further for about 5 more minutes.

Check the doneness and the consistency of the gravy. If you think it is just perfect as you want, switch off the gas stove or let it cook for some more time if you want a thicker gravy. When done, transfer the mutton nihari to a serving bowl. Add a bit of the rogan on top.

Your tasty and spicy homemade mutton nihari is finally ready. Garnish it with a few finely chopped coriander leaves and green chilies. Also, add a few ginger juliennes along with a dash of lemon juice. Enjoy it hot with roti or paratha.