In a spice grinder or mini food processor, add all the nihari masala ingredients with 2 tbsp hot water and blitz to a fine paste. Set aside 3 tsp of the nihari masala spice blend for serving.

Heat the oil and ghee in a large, heavy-based pan over medium heat. Fry the ginger and garlic until fragrant, around 2 mins. Add the lamb and fry all over for 10 mins or until well browned. Stir in the Kashmiri red chilli powder, the remaining nihari masala and 1 tsp salt. Fry until spices are fragrant, 1-2 mins, adding a splash of water if needed to prevent sticking. Add 1.5 litres of water, or just enough to submerge the meat.

Bring to a simmer, then cook, covered, over a medium-low heat for 45 mins-1 hr. Remove 150ml of the cooking liquid and whisk with both flours until combined. Return to pan and stir well. Cover and cook on a low heat for a further 2 hrs, or until the meat is fall-apart tender.

Serve garnished with coriander, ginger, chillies, fried onions, lemon wedges, and the reserved spice blend, and naan on the side, if you like.