Heat oil in a heavy based pot.

Add meat and fry until lightly browned.

Add salt, chili powder, turmeric, coriander powder, and ginger paste.

Mix well and add a small amount of water to prevent sticking.

Dissolve flour in half a cup of water, then add this slurry to the meat. Bring to a boil, stirring constantly to prevent lumps.

Grind all the whole spices (fennel seeds, black peppercorns, cumin seeds, cardamom seeds, cloves, black cardamom pods, cinnamon stick, bay leaf, nutmeg, coriander seeds) into a fine powder or use a spice grinder.

Place the ground spices in a fine cotton cloth bundle and tie it securely.

Add the spice bundle to the meat mixture.

Alternatively, if the spices were ground into a fine powder, add them directly to the meat mixture.

Add 3-4 cups of water, ensuring the meat is submerged. Cover the pot tightly and simmer on the lowest possible heat for 5-6 hours, or until the beef is extremely tender.

Once the meat is tender, carefully remove the spice bundle from the stew.

Adjust the consistency of the stew to your desired thickness by simmering uncovered for a few minutes.

To garnish, fry sliced onions in a little oil until golden brown and crispy. Add the fried onions to the Nihari just before serving.

Garnish with fresh coriander leaves, finely sliced ginger, and thinly sliced green chilies for added flavor and aroma.