Mezbani beef

Step 1: Dry-toast all the mezbani spices (1 tbsp cumin seeds, 1 tbsp coriander seeds, 2 star anise, 1 tsp mace blades, 1 tsp white peppercorns, 10 dried red chillies, 5 green cardamom pods, 6 cloves and 1 cinnamon stick) in a dry pan over a medium-low heat for 2–3 minutes, until fragrant. Cool, then grind finely with ½ tsp ground nutmeg.

Step 2: Mix 3 ⅓ lb beef chuck with some bone with 2 tbsp ginger paste, 2 tbsp garlic paste, 1 tsp ground turmeric, 2 tsp chilli powder, 2 ½ tsp salt and half the spice mix. Cover and marinate in the fridge for at least 1 hour, or overnight.

Step 3: Heat ½ cup mustard oil in a large heavy pot over a medium-high heat until it just smokes, then lower to medium. Add 2 bay leaves and 3 onions and fry until deep golden, 12–15 minutes.

Step 4: Add the beef and its marinade. Raise the heat and stir for 10 minutes until the meat loses its raw colour.

Step 5: Lower the heat to medium and keep frying and scraping the base for 15–20 minutes, adding a splash of water if it catches, until the meat is dark brown and the oil floats free at the edges. This bhuna stage builds the flavour.

Step 6: Pour in 2 ½ cups hot water, bring to the boil, then cover and simmer over a low heat for 1½ hours, stirring every 20 minutes, until the beef is very tender when pressed with a spoon.

Step 7: Stir in the rest of the spice mix and cook uncovered for 10 minutes, until the gravy is thick, dark and glossy with a layer of red oil on top.

Step 8: Taste for salt, scatter over 3 tbsp crispy fried onions and serve with plain rice. Like most curries it is better the next day: cool within 2 hours, refrigerate for up to 3 days and reheat until bubbling.