Slow-cooked Peshawar beef, seasoned with spices

Ingredients

• 1 kg of boneless beef (chuck or round, in medium-sized pieces)
• 2 tablespoons of garlic paste
• 7 to 8 whole, dried red chili peppers
• salt
• 120 ml of oil paint in a mustard color
• 120 ml of plain yogurt (or 3 tablespoons of lemon juice)
• One piece of cinnamon
• 2 cardamom pods
• 3 cloves of allspice
• 6 to 7 peppercorns
• water, as needed

Heat the mustard oil in a large pot. Once it is hot, reduce the heat to low and add the cinnamon, cardamom, cloves, and pepper. Add the garlic paste and cook gently: the characteristic aroma of Peshawar will then develop.

Add the washed and drained meat, then stir over medium heat. When the meat changes color, add the salt and whole dried chili peppers, which give the dish its flavor and intensity. Cover with the juices released by the meat and cook for 45 minutes to 1 hour.

When the meat is almost cooked, add the yogurt (or lemon juice). Cover and continue to cook for 15-20 minutes: the acidity will tenderize the meat and add a slight, tangy flavor.

Once the meat is cooked, remove the lid and stir for a moment to evaporate any excess liquid and create a thick sauce. If desired, add a small amount of mustard oil at the end of cooking for added flavor.