Nehari nahari

Preparation:
Heat oil in a large pan, fry onion till golden brown, add ginger/ garlic paste turmeric, red chillies,1/2 tsp garam masala and salt and fry for a few minutes, put in the meat and marrow bones and cook stirring often till the meat changes colour, add 4-5 glasses of water tie the fennel seeds,sonth and black cardamom in a piece of muslin and put in the pan, cover and cook on low heat till meat is very tender, remove the muslin with spices and squeeze all the liquid from it back into the pan and dicard it. roast the flour lightly on a tawa, mix it with a cup of water, making sure there are no lumps in it, pour it in the nahari slowly and stir gently, add the chopped ginger and remainning garam masala, cover and leave on very low heat for a few minutes, sprinkle chopped green chillies on top.
Serve on hot with naan.

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