Peshawari beef is gaining popularity in Dhaka. Prepared with fatty meat, this rich dish can be easily cooked at home, especially on holidays. Here is a simple recipe.

Ingredients: Beef or mutton with fat and bones – 2 kg. Ghee – 3 tablespoons. Ginger – 1 piece. Garlic – 2 large cloves. Cinnamon sticks – 2–3 pieces. Cloves – 3–4. Onions – 2–3. Tomatoes – 3. Black peppercorns – 10–12. Green chillies – 5–6. Salt – to taste.

Method – Step 1: Rub the beef or mutton thoroughly with salt and leave it to rest for about 30 minutes. In the cooking pot, place pieces of fat at the bottom, then arrange the bones, and finally place the meat on top — layering fat, bones and meat in this order.

Step 2: Add tomatoes, onions, garlic, black peppercorns, green chillies, cinnamon and cloves to the pot. Cover it tightly and seal the lid edges with dough. Cook on medium heat for the first five minutes, then reduce to very low heat and cook slowly for two to three hours. Open occasionally to add hot water if necessary. The gravy will resemble nihari; reduce the water if you prefer a thicker consistency.

Step 3: If desired, the dish can also be cooked over charcoal, which helps make the meat especially soft and tender.