Take fennel, corriender and dagad phool in muslin cloth and tie it properly and make bulb of it
Now take leg pieces in vessels, add all Yakhni masala and muslin bulb,salt,and all garam masala in it,cover it and cook it till pieces tender( atleast 2 hours)
Check the pieces when flash released the bone it's done now switch of the gas
Now heat ghee or oil in another vessels,add bay leaves and cinnamon stick,now add sliced onion,when translucent add ginger and garlic paste
Now add turmeric, corriender, red chilli powder, nihari masala,salt and saute and roast it,now add whisked curd and mix
in other side separate the leg pieces and mutton stock
Now add leg pieces in roasted masala and mix well and coat the masala nicely on all pieces
Now discard the muslin bulb,ginger and garlic pieces from the stocks
Mix wheat flour with 1/2 cup of water in a bowl and mix (no lumps remaining). Now add seprated mutton stocks and wheat flour mixture gradually in leg pieces vessel and simmer it for 8 to 10 minutes adjust the salt according to taste
Now add garam masala and simmer for few seconds
Now add required amount of water mix, cover and cook for 2 to 3 minutes
Finally add chopped corriender leaves and switch of gas
Now Yakhni Nulli Nihari is ready to serve
Serve hot with chappati or rice
Squeeze the lemon juice and Sprinkle some chopped corriender at time to serve
