Take 1 cup oil and heat it, add lamb meat and bones with the pack of Shan Masala and fry on high heat for 8 minutes.

Take a pan and put 1/4 cup oil and 1/2 cup wheat flour in it and fry it for few minutes till the flour changes color.

Add the flour mixture in the meat and fry it for a minute.

Add around 12 glasses of water in it  (almost fill the pot) and cook it on low heat with lid on for an hour and half or till the meat is fully tender.

Take the bones out and throw them away. If the gravy is very thin, take the meat out and cook the gravy for another 30 more minutes so the water evaporates and Nihari turns  into the desired consistency. You can add more flour later as well if you like and if there is enough spice in the Nihari. if you think that the spice is less, its better to evaporate more water, if spice is more you can add some flour mix to thicken it.

Now prepare the Tarka by frying the onions in Ghee/Oil and when they turn brown add it into the Nihari and serve hot.

Serve with condiments / Lawazmaat to enhance taste and eat with Naan.

1 packet of Shan Masala is too spicy for 1kg meat for my taste so I put 90% of the Masala in the packet.

Frying the meat is very important process as it will kill all the lamb smell.

Shan Nihari Masala asks to add the flour at the end but it makes Nihari white and the flour leaves a taste. Its best to add it in start to make the super delicious Nihari.