Add oil to a large pot and heat it up on medium heat.

Once the oil is hot, add the onions and cook them until they turn golden brown, about 5-6 minutes.

Add the ginger paste and garlic paste to the pot and sauté for 1 minute, allowing the flavors to develop.

Add the meat to the pot and cook it until it changes color, stirring occasionally.

Add the spices and cook for an additional 4-5 minutes, letting them blend into the meat.

Add the nalli to the pot and stir it in, allowing it to mix well with the other ingredients.

Pour in enough water to cover the ingredients, then cover the pot and let it cook on low heat for 2-3 hours, stirring occasionally.

Once the meat is tender and cooked through, carefully remove the excess oil from the surface, as the slurry will absorb it during the next step.

Add the slurry (flour and water mixture) to the pot, stirring it in thoroughly. Cook for another 10-15 minutes on low heat, allowing the sauce to thicken.

Garnish the dish with fresh coriander, green chillies, and julienned ginger before serving.