Ingredients:

• 1 kg – Mutton or Chicken
• 100 gm – Almond (blanched)
• 4 – black Cardamom (Bari Ilaichi) seeds
• 18 – green Cardamom (Chhoti Ilaichi)
• 24 – Cloves (Laung)
• 24 – whole black pepper (Kali Mirch)
• 8 tsp – coriander (Dhaniya) powder
• 250 gm – Onion
• 1 to 1.5 tsp – salt (according to taste)
• 1.5 tbsp – Garlic (Lehsan) paste
• 1 tbsp – Ginger (Adrak) paste
• 250 gm – yogurt
• 1.5 to 2 tsp – chilli (Lal Mirch) powder
• 250 gm – Ghee or oil
• 1 pinch of Nutmeg (Jaiphal) and Mace (Javitri) powder
• 1 tbsp – Kewra
• 1 tsp – Sugar

Method:

1. Slice the onion finely and fry in the ghee/oil on very low flame till they are golden brown.
2. Remove the fried onion from the oil and keep aside.
3. In the oil, add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
4. Add the meat and mix well with the spices.
5. When the water of the meat has dried, add 2-3 glasses of water (1 glass is enough for chicken).
6. By now, the fried onion would have cooled and turned crisp.
7. Crush it and add to the pot.
8. Cover and cook on low heat till the meat is tender.
9. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of nutmeg (jaiphal) and mace (Javitri), kewra, almond and sugar.
10. Leave on very low heat (dum) for two minutes.
11. Serve hot with naan.