Directions

• Fry the sliced onion in the ghee/oil on very low flame till they it is golden-brown.
• Remove the fried onion from the oil and keep aside.
  
• Crush the fried onionn and add it to the pot.
  
• In the oil add all the spices (except the nutmeg, sugar and kewra) with a little water to prevent burning.
• Add the meat and mix well with the spices. Cook till the water of the meat has dried, Add 2 cups (1 cup for chicken) of water.
• Cover and cook on low flame till the meat is tender. 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. Leave on very low heat (dum) for two minutes.
• Serve hot with naan.