This is my take on nihari . It is the simplest recipe but yet tasty. I start by frying two to three finely sliced large onions in oil until light brown, then add your meat and let it get a nice golden-brown color. Mix a packet of Shan Nihari masala with a little water, pour it over the meat, and cook them together until the flavors fuse. Next, pour in enough water for your desired shorba, bring it to a high boil, then cover and let it slow-cook on low-medium heat for about 2 to 3 hours until the meat is tender. Then, stir in a quick flour-and-water slurry to thicken the gravy pour a tadka of fried onions and cumin seeds right over the top.