Ingredients
1 kilo mutton or chicken
seeds of 4 bari illaichi
8 small illaichi
8 cloves
8 whole black pepper
1 1/2 tsp dhuniya powder
5-6 medium sized onions
Salt according to taste
1 1/2 tbs garlic paste
1 tbs ginger paste
4-5 tbs yogurt
1tsp chili powder
4 tbs oil
1 pinch of jaifal (nutmeg)
A few drops of Khewera essence

How To:
Slice the onion finely and fry in the oil on very low flame till they are golden-brown.Remove the fried onion from the oil and keep aside.In the oil add all the spices (except the nutmeg) with a little water to prevent burning.
Mix well. Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desires consistency, add a pinch of jaifal and a few drops of khewera essence and remove from heat. Garnish with chopped ginger. Serve hot with naan.

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