Lingkan Reang
Dry roast whole spices, cool, and grind to make Nihari masala.
Heat ghee in a pot, fry sliced onions until brown.
Add mutton, ginger paste, garlic paste, spices, and saute for 5 minutes.
Add Nihari masala and 8 cups water, cover, and cook on low heat for 4 hours.
Dissolve wheat flour in water, add to gravy, and simmer until thickened (10-15 mins).
Garnish with lime juice, ginger strips, and coriander, then serve hot.