BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK

WASH the hump with cold water and pat dry with a paper towel. In a bowl, marinate the hump meat with all the marinade ingredients except oil. Use a fork to make some holes in the hump. Let it rest overnight in the refrigerator.

HEAT 4 cups of oil in a wok. Remove the hump from the marinade and fry until all sides are golden brown. Reserve the marinade. Remove the fried hump from the oil, cover, and set aside.

MEANWHILE, heat another big flat-bottomed pot. Add 1 cup of ghee. Once hot, add mace blade paste and star anise. Fry for 1 minute, add onion paste. Fry till aroma develops. Add the marinated yoghurt mixture. Add all the ingredients from ginger paste to salt. Mix the spice well and add the hoof stock. Once the stock starts boiling, add the fried hump. Cook on low heat for 2 hours or until the hump is fork-tender. Once in a while, turn the hump over.

WHEN oil starts collecting at the edges of the hump, add the green pepper stems, alubokhara, raisins, green chillies, and caramelised onion. Cover and cook for another 8 minutes. Taste and adjust the seasoning.

HEAT 2 teaspoons of ghee in a small heatproof bowl, burn the charcoal, and add to the ghee. Place the heatproof bowl inside the hump roast pan. Cover with a tightly fitted lid. Before serving, carefully remove the charcoal pot.