Shamdey

There was something unexpectedly meditative about making Shamdey. The ingredient list is remarkably short, which means instead of rushing through a dozen spices and processes, you get to spend a little time with each one.

Brown the onion properly, then take it out. Let the beef fry. Wait for the ginger and garlic to become aromatic. Give the meat all the time it needs to soften. Add the fennel only with the potatoes so its fragrance stays fresh. Finely chop the fried onion and return it right at the end. Every ingredient has a job, and every step seems to happen only when it needs to.

The result is deceptively simple: beef, potatoes and a light, soupy gravy, but with layers of sweetness, warmth and aroma built from very little.

A quiet recipe with very loud attention to detail.