Jangli karahi

Ingredients
Mutton chops ½ kg
Batair 4
Chicken ½ kg 8 pieces
Boiled eggs 4
Prawns 250 gm cleaned
Oil ½ cup
Onion chopped 1 ½ cup
Ginger garlic paste 2 tbsp
Chili powder 2 tsp
Salt 1 ½ tsp
Turmeric ½ tsp
Roasted and crushed coriander 1 tbsp
Roasted and crushed cumin 1 tsp
Tomatoes ½ kg sliced
Yogurt ½ cup
Kasori methi 1 tbsp
Allspice 1 tbsp
Ginger sliced 2 tbsp
Coriander leaves chopped 2 tbsp
Green chilies 4 sliced
Method
Par boiled mutton chops and keep aside, heat oil in a wok, fry onion till transparent, add ginger garlic paste with boiled mutton chops, batair and fry spices with sliced tomatoes, cover and cook till chops and batair tender, add chicken with yogurt, cover and cook for 15 minutes, add in prawns, ginger, chopped coriander, green chilies, allspice, kasuri methi, butter, boiled eggs, leave it on dum till oil comes on top. Serve with nan.