Make a spice bag with a muslin cloth, fill with 2 tbsp fennel seeds and 2 tbsp dry ginger.
Finely slice 3 onions and keep aside.
In a pan put together 1 cup ghee, sliced onion and ½ kg mutton bones. Fry well on low flame until golden brown.
Mash the fried onion very well, add ¼ cup water and 2 tbsp ginger garlic paste. Also add 3 – 4 cloves, 3 – 4 cardamoms and 1 ½ tbsp chili powder. Cook till water dries.
Now add 1 glass of water and salt to taste. Cover and cook for a 20 – 25 minutes.
In chopper put together ½ kg beef mince, 1 onion, 2 – 3 green chilies, 1 medium piece of ginger, 3 – 4 cloves of garlic, ¼ bunch of coriander leaves, 2 tbsp roasted grams, 1 tsp all spice powder, 1 tsp chili powder and salt to taste. Chopperize finely.
Remove mixture in a bowl, make mince balls, now remove lid of the pan, add mince bals to the pan, also add ½ cup water and 1 tsp all spice powder. Cover and cook for 8 – 10 minutes.
Now remove lid, dissolve ¼ cup of roasted wheat flour into a little water, add to the pan and cook till gravy thickens.
Then turn the flame off, cover and keep aside. Remove mutton bones and discard. Dish it out and serve hot with naan.