Heat ghee and spices together over medium-low heat until the aroma lifts. This can happen quickly so make sure you watch carefully. Add the rice flour, mixing well and cooking on medium-low until the combination begins to brown slightly, then remove the pan from heat.

Slowly whisk in ½ cup of vegetable broth until a thick paste forms.

Return to heat. When it begins to simmer, add remaining broth and whisk well. Add the lemon juice, salt and pepper. 

Let simmer until the gravy is smooth and thickened and coats the backside of a spoon.

Don’t fret if the gravy doesn’t thicken! You can mix equal parts flour to cool water and then add that slurry to the gravy, adding a little at a time until you get the desired consistency.