1/2 kg Bong ka ghost (mutton) or use 1/2kg undercut beef (Chef Zakir used mutton)
2 med onions thin sliced
1dry ginger 1 piece & 1tbl fennel seed (make a potli of it)
1 cup atta (regular roti flour)
2tbl red chili pepper
2 tbl red chili pwd
1 tbl garam masala
salt to taste
250grms ghee or 1 pyali
2tbl ginger & garlic paste(mix in bowl with 1/2 pyali of water)
Water as needed
1tsp of Pisa garam masala (for garnishing)

1st step- Make Potli using cheese cloth by putting 1inch sond(dry ginger) & 2tbl sabut sanuf)& tie it.cut off the excess cloth. (set aside)

2nd step- In pan add ghee (never oil, the flavor wont be the same) then add onions, dont make the onions red. (if it's brown it will affect the color of Nihari)

3rd step- when the onion gets a little soft, then add potli. & ghost.
(if you use beef then use a little more water & cook longer)
when the color of the ghost changes, then bhoon at little more,

4th step- then add ginger garlic paste & keep stirring.
cook it for about 5-10 minutes. & when everything's mixed in.

5th step- then mix in 2tbl of red chili pwd.

after 5-7 minutes, after water is absorbed (keep stirring)

6th step- then add salt

7th step- then add water up 3/4 jug or 1 liter. then mix. & now cover. 8-10 minutes on high speed. until it boils then lower the heat. about after 20 minutes or so.

8th step- then add atta. (in a bowl add lal atta & 1.5 cup water to make a very watery paste)& mix & stir.

9th step- Add garam masala (In a bowl mix in 1tsp pisa garam masal 2Tbl of water)& cover. for 5-10 minutes . & cover dont open.

10th step- GARNISH- with ginger slices, dania.