Kebab halla (beef braised in onions)

Step 1: Heat 3 tbsp vegetable oil in a heavy casserole over a high heat. Brown 2 ¼ lb beef chuck in two batches, turning, until each piece has a dark crust on several sides. Lift out onto a plate. Crowding the pot makes the meat steam grey, so take your time.

Step 2: Lower the heat to medium, add 6 onions with a pinch of ⅛ tsp salt and stir to coat in the fat. Cook for 10 minutes, stirring often, until the onions soften and start to turn golden.

Step 3: Stir in 4 garlic cloves, 4 green cardamom pods and 2 bay leaves, then return the beef and its juices to the pot. Season with the rest of 1 ⅓ tsp salt and ½ tsp ground black pepper.

Step 4: Cover tightly and cook over a low heat for 80–90 minutes, stirring every 15 minutes. Don't add water at the start: the onions release plenty of liquid and the sauce should stew in it. Add ¾ cup hot water a little at a time only if the bottom starts to catch.

Step 5: When the meat breaks apart easily with a spoon, uncover and simmer for a final 5–10 minutes until the sauce is thick, dark brown and clinging to the beef, with the oil glistening on top. Remove the bay leaves and cardamom pods before serving.