Add all the ingredients mentioned under “Ingredients” section except coriander leaves and mint leaves to pressure cooker and add 1 cup of water.
Pressure cook for 6-8 whistles or until the lamb bones are soft (they should be so soft that you can easily chew with your teeth).
Once the lamb bones turn soft, turn off the flame and let the steam settle down. Open the lid and add 4 cups of water along with coriander leaves and mint leaves.
Allow it to boil, and once it starts to boil check for salt. Boil it for 10-15 minutes or till the water is reduced to ¾ consistency. Now broth is ready. Turn off the flame and set aside.
Meanwhile in a heavy bottom cooking vessel, add oil and when it heats up add cloves and sliced onions. Fry till onions turn nice golden. Now add ginger-garlic paste and fry till raw smell of ginger-garlic disappear.
Turn off the flame and soon add the broth to the tempering. Cover with lid for 5 minutes (by doing so you will seal the aroma and flavours of tempering).
Serve hot by garnishing with fried onions, minced coriander and lemon wedges. Your ‘nihari’ is ready to go with roti/phulka/naan/pav.