Place meat at the bottom of a large pot . Sprinkle the meat with hawaij.
Sauté the onions and garlic over medium heat. Stir constantly and scrape the bottom of the pan for 5 to 6 minutes.
Simmer for 10 to 15 minutes. Season with salt and pepper.
Simmer for another 30 to 45 minutes until the broth thickens and the meat is tender.
Toast the whole spices (coriander, cumin, black peppercorns, cardamom and cloves) in a skillet over medium heat for 2 to 3 minutes.
Grind the fenugreek seeds for 1 to 2 minutes in a food processor.