Peshawari beef is gaining popularity in Dhaka. This dish is cooked using fatty meat, and you can easily prepare it at home on a holiday. Here’s the 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 (with fat) thoroughly with salt and leave it to rest for 30 minutes. In the pot you’ll use for cooking, spread the pieces of fat at the bottom. Next, arrange the bones, and finally place the meat on top—layering fat, bones and meat in this order. Step 2: Add the tomatoes, onions, garlic, black peppercorns, green chillies, cinnamon and cloves to the pot with the meat. Cover the pot and seal the edges of the lid with dough. Place it on the stove: cook on medium heat for the first 5 minutes, then reduce to very low heat and cook for 2 to 3 hours. Occasionally open the lid and add hot water as needed. The gravy will be similar to nihari; if you prefer it less soupy, reduce the amount of water. Step 3: If you wish, you can also cook this dish over charcoal. This will make the meat exceptionally soft and tender.