- Slice onions
thinly.
- Heat half of the
oil in a pan and put half of the onion.
- Make the onion
red and then put the meat, rest of the onions, cloves, bay leaf,
cinnamon and cardamoms.
- When the water
of meat dries then, add coriander, red chilies, salt, and turmeric
powder.
- Now add garlic
and ginger paste and cook well till it separates from the oil.
- Now put curd and
after it dries put approximately 3 cups water.
- When the meat is
cooked and tender, take it out of the curry.
- Heat the oil in
a separate pan and cook flour and gram flour in it.
- Remove from
heat. After cooling it a little add the prepared strained gravy in
it.
- After mixing
well add the meat and cook with garam masala, cardamoms and nutmeg
powder.
- After cooking
for 8-10 mins when you feel the gravy is sufficiently thick turn
off the heat.
- Garnish with
fresh thinly sliced green chilies, ginger and cardamom leaves.
- Serve with Nan.
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