Grind Green Cardamom Pod (5), Black Cardamom (3), Cumin Seeds (1 tablespoon), Fennel Seeds (1 tablespoon), Whole Coriander Seeds (1 1/2 tablespoon), Black Peppercorns (1 teaspoon), Whole Clove (1/2 teaspoon), Whole Nutmeg (1/3), Cinnamon Stick (1/2), and Ground Mace (1 pinch) using a spice grinder or mortar and pestle. Add to a small bowl.
Add Kosher Sea Salt (1 1/2 teaspoon), Ground Ginger (1 teaspoon), and Cayenne Pepper (1/2 teaspoon) to the same small bowl. Set aside.
Add Canola Oil (4 tablespoon) to a deep soup pot, and heat over medium-high until oil shimmers. About 1 minute.
Add the Yellow Onion (2) to the pot, and sauteé until evenly browned. About 10 minutes.
In the same pot, add Ginger Paste (2 teaspoon) and Garlic Paste (2 teaspoon) and sauteé for 30 seconds.
Add Eye of Round Beef Roast (2 pound) and a little more oil if the pot seems dry, and stir fry for 5 minutes.
Add the bowl of spices, coating the meat, and cook until fragrant, about 30 seconds.
Add Water (7 cup), bring to boil. Then, turn down to a simmer and cover. Cook for 3-4 hours, until the meat is fork tender.
Take out a cup of the stew liquid, cool for a minute, and stir in All-Purpose Flour (2 tablespoon), whisking with a fork to form a slurry. Stir back into the pot, allow to cook uncovered for another 15 minutes, until the Nihari has thickened.
Salt to taste. Top each bowl with Fresh Cilantro (1 bunch), Green Chili Pepper (4), and Fresh Ginger (1 inch). Serve with wedges of Lime (4) and Naan (to taste).