600 г beef; 170 g handfuls walnuts; a handful of starchy rice; 1 onion; 10 g Tklapi or alycha, lemon juice and tamarind; 1 bay leaves; 1 tbsp coriander and fenugreek seeds; 4 black pepper; 1 chilli pepper; a pinch of saffron; 2 cloves garlic; a bunch coriander (parsley, tarragon, basil); salt
Wash the meat and cover it with water in a pan. Bring it to the boil removing any foam and simmer for 2-2.5 hours. Meanwhile crush the tklapi and cover it with a ladle full of stock. Leave it to soak and then put it through a sieve. Roast the saffron in a dry pan and grind it together with some coarse salt. Cover it with a few spoons of hot stock. Roast the nuts in a dry pan on a medium heat and crush them with a pestle and mortar. Wash and soak the rice. Make the khmeli-suneli: Roast the spices on a medium heat until their aroma is released and then grind them with some coarse salt. Cross the tomatoes and cover them with boiling water for one minute. Place them in some iced water, remove the skins and chop them finely. Soften the onion on a medium heat in a little oil, add the flour, stir and cook for a couple of minutes. Add a pinch of chilli pepper and the chopped tomatoes or passata and cook for 5 minutes. Add a ladle of stock. Remove the meat from the bones and cut it into bite-sized pieces. Strain the stock and add the contents of the other pan to the meat. Wash the rice thoroughly and brink it to the boil. Simmer it for 10 minutes or until cooked. Meanwhile grind the garlic, finely chopped coriander and some coarse salt. Add the fresh chilli, bay leaf, 2 tbsp khmeli-suneli, the nuts and the saffron mixture to the pan. Cook for 5 minutes and add the tklapi, garlic puree with the coriander, check for seasoning and remove the bay leaves. Remove the pan from the heat and leave to stand for 5 minutes with the lid on before serving.