1 inch piece ginger, cut into thin strips for garnishing
dough paste( atte ki laip) for sealing handi
Heat oil or ghee in a handi (earthenware pot) and fry onions to a golden color, remove onions with a slotted spoon and grind to a smooth paste.
Meanwhile add cloves, cardamoms and black paper to the oil and fry for few seconds. Add meat, turmeric, coriander, garlic ginger and onion paste. Stirring frequently fry the meat for about 5-8 minutes.
Add dahi, chilli powder, salt and fry for 5 more minutes.
Add paya yakhni, and bring to a boil. While stirring frequently pour the flour mixture in a thin stream.
Add 4-5 cups of water, cover with a tight fitting lid and seal with dough paste (Atte ki laip) 6. Cook over low heat for about 1 hour or till done.
When ghee float on top, sprinkle garam masala. Garnish with coriander leaves, green chili and ginger