1: Add 6 cups of water and bones to a pot. Bring it to a boil, then discard the water along with the impurities.
2: Add another 6 cups of fresh water.
3: Place the spices in a small cloth or tea mesh.
4: Slow cook over low heat for 2–3 hours.
5: Set the broth aside to use for cooking the meat.
6: Heat 1 cup oil in a pot and add the Nihari meat.
7: Add fennel seed powder and brown the meat for 5–6 minutes.
8: Add onion, ginger-garlic paste, and Nihari masala.
9: Cook over low-medium heat, cover, and cook until the oil separates.
10: Gradually incorporate bone broth one cup at a time over high heat and cover.
11: Pour in 10 cups of water and bring it to a boil, then lower the heat and slow cook for another 1.5 hours.
12: Skim off some oil, leaving a little behind.
13: Turn the heat to high and add the flour slurry to thicken the gravy while stirring continuously.
14: Lower the heat and cook for another hour.
15: Serve hot with paratha or naan.
