In a large mixing bowl, add all the ingredients under marinade. Mix well, cover, and leave to marinate for at least 2 hours, best if overnight.

In a wide pot over low heat, add in ghee. Add cumin, cardamom, cloves, black peppercorns, and dried chilies. Infuse until fragrant.

Add in a splash of water to prevent burning. Add in garlic ginger paste, onion, carrots and celery. Season with salt and pepper. Saute until lightly caramalised.

Add in marinated beef ribs. Mix evenly.

Deglaze with whiskey or cognac.

Add in tomato paste, canned tomatoes, Garam masala, chilli powder and mix well.

Add beef stock, mix well and bring to a boil.

Cover pot and cook in the oven at 160°C for about 3 hours.

During the last 30 minutes of cooking, and in the cut potatoes.

Serve with rice and garnish with coriander and drizzle of cream.