Ingredients: 
1/2 Kg. beef -ask for Nihari meat (shank) 
1½ tsp. salt 
½ tsp red chili (Lal Mirch) powder 
½ tsp. Kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder 
1 tbs. coriander (Dhaniya) powder 
1½ cup oil
3 tbs. white flour (maida) 
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste

For garnishing 

1 to 1 ½ inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced) 

Special Nihari spices 

2 tbs. Fennel (Saunf) 
½ tsp black pepper (Kali Mirch) 
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi) 
1 stick of cinnamon (Dalchini)
1 bay leaves (tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds 
1 stick (Piplee)
1 aniseed flower (Badian)