1. Dissolving the Powder (The Foundation) In a heavy-bottomed pot or a pressure cooker, pour the ground jute powder. Gradually add the olive oil while stirring continuously with a wooden spoon. You must mix until the powder completely dissolves into a smooth, shiny, and liquid paste with no lumps. This step is crucial to prevent the stew from burning later. 2. Searing the Meat and Aromatics Push the oil-jute paste slightly to the side of the pot or add your seasoned meat directly into the center. Add the crushed garlic, pureed tomato, tomato paste, grated onion, and all the spices (salt, black pepper, and the coriander-caraway blend). Turn the heat to very low and gently sear the meat for about 5 minutes so it absorbs the intense aromatic flavors. 3. The Boiling Water Technique Once the meat is aromatic, carefully pour the boiling hot water into the pot. You must use boiling water; cold water will shock the oil mixture and ruin the texture. Stir the pot thoroughly to ensure the oil-jute paste merges perfectly with the water, creating a uniform, dark green liquid. 4. The Art of Slow Cooking Cover your pot and lower the heat to the absolute minimum setting. The secret to a successful cooking process is time. It needs to simmer slowly for 2.5 to 3 hours (or about 1 hour and 15 minutes if using a modern pressure cooker). Stir the bottom of the pot every 20 minutes to ensure the heavy paste does not stick or burn.