Clean the mutton pieces and rub with salt, turmeric powder, and red chili powder.

Let the mutton rest for 15 minutes.

In a bowl, mix nutmeg powder, mace powder, black pepper powder, bay leaves, black cardamom, and red chili powder.

Place a pressure cooker on medium heat and add ghee and oil.

Add the chopped onions and sauté until soft.

Add the ginger paste and chopped garlic cloves.

Sauté until the raw smell disappears.

Add the marinated mutton pieces and fry until the color changes (approximately 10 minutes).

Add bay leaves, tomato puree, and the dry spice mixture.

Sauté for another five minutes until the spices combine well.

Add the beaten curd and water.

Close the lid of the pressure cooker.

Cook for 5 to 6 whistles on medium heat.

Once the pressure has released naturally, transfer the Nihari Gosht to a serving bowl and add the julienned ginger.

Serve with Tawa Paratha or Methi Matar Pulao.