Beef nihari

Step 1: Toast 1 tbsp fennel seeds, 1 tsp cumin seeds, 2 black cardamom pods, 4 green cardamom pods, 6 cloves, 1 tsp black peppercorns and 1 cinnamon stick in a dry pan over a low heat for 2–3 minutes until fragrant. Cool, grind to a fine powder and mix in ¼ tsp ground nutmeg and 1 tsp ground dry ginger.

Step 2: Heat ¼ cup ghee or oil in a large heavy pot over a medium heat. Fry 1 onion for 10 minutes until deep golden. Lift out half the onion and keep it for garnish.

Step 3: Add 2 ⅝ lb beef shank on the bone (or boneless shin) and 10 ½ oz beef marrow bones and brown for 8 minutes, turning. Stir in 2 tbsp garlic-ginger paste and cook for 2 minutes until the raw smell goes.

Step 4: Add 2 tsp Kashmiri chilli powder, 1 tsp paprika, ½ tsp ground turmeric, 1 tbsp ground coriander, 2 tsp salt and 2 tbsp of the nihari spice mix. Stir for 2 minutes, adding a splash of water if it sticks.

Step 5: Pour in 8 ¼ cups water and bring to a boil. Skim off any grey foam, then cover and simmer over the lowest heat for 4 hours, until the meat pulls apart easily with a spoon. Top up with hot water if the level drops below the meat.

Step 6: Whisk 4 tbsp chapati flour (atta) into ¾ cup cold water until smooth with no lumps. Stir it slowly into the simmering pot along with the rest of the spice mix.

Step 7: Simmer uncovered for 20–25 minutes, stirring often so it doesn't catch, until the gravy is silky and coats the back of a spoon. A common mistake is adding the flour too early or all at once; it clumps and the gravy tastes floury.

Step 8: Remove the marrow bones (scoop the marrow back into the pot if you like) and taste for salt. Ladle into bowls, top with the reserved fried onion, 2 in ginger, 3 green chillies and 1 bunch fresh coriander, with 2 lemons to squeeze. Chill leftovers within 2 hours and reheat until bubbling.