Nihari: Heat mustard oil. Sprinkle some garlic juice, add bay leaves, cloves, black cardamom, onion and saute well. Add lamb, salt to taste and ginger garlic paste and roast them well. In a bowl, add red chilli powder, turmeric powder, coriander powder and curd mix well. Add the curd mixture into the vessel. Add water cover and cook on low flame till the mutton is completely cooked. In a bowl, add wheat flour, awadhi masala, water as required, black pepper and kewra water mix well. Transfer this slurry into vessel cook till the gravy thickens.
Tira : Heat a pan, add ghee, awadhi masala, red chilli powder and kewra water mix well strain the mixture and transfer it to the vessel. Garnish with coriander leaves, onion chopped, lemon wedges. Serve hot with Kashmiri roti.
Galawati Kebab: In a mixing bowl combine minced meat or mince chicken or for vegetarian soya bean and kidney beans (soaked overnight cooked with salt and water) add our spice mix, ginger garlic paste, raw papaya, kewra water, rose water, salt and mix well, marinate for 2hrs. Heat ghee wet your hands with water and take a portion of the mixture and directly place on pan. Fry till golden and evenly cooked.
Try Chapli, Bihari, kakori and hara bhara kebabs with this spice blend.
In your lakhnawi kormas and curries add this epic spice blend towards the end as the dish is getting done.