Roast all the ingredients and grind them into powder.
Nihari Curry
In a large pot on medium-high heat, add oil and the meat. Sear meat until it is browned on the outside.
Add the ginger paste and cook for a few minutes. Add the ground nihari masala and mix well. Next, add 4 cups of water and simmer on low-medium heat until the meat is tender. Check on the meat every 30 minutes; it can take 1-2 hours, depending on the meat.
If needed, add more water.
Once the meat is tender, add the fried onion, turn the heat to low.
Make a slurry - Add the flour and 1/2 cup water to a bowl.
Add the slurry and keep mixing so there are no lumps.
Continue to look on low heat for at least 20 minutes. If you have more time, cook on low heat for up to 1-2 hours.
Once ready to serve, garnish with julienne ginger and lemon wedges.