Boil enough water, then add the beef ribs, boil for about 5 minutes, remove, drain, and discard the water to remove blood and some fat so the soup won't be too greasy. Then boil the ribs again with 8 1/2 cups of water until cooked and tender. (I use a pressure cooker for 35 minutes, starting from when it whistles). Set aside.

Sauté the chopped onion in margarine until fragrant and caramelized on the edges. Add the ground spices, sauté for a while, then add the cinnamon, cloves, and cardamom, and sauté until cooked.

Add the cooked spice mixture to the tender beef rib broth, stir well. Turn on the stove. (You can add more water if needed). Then add the potatoes and carrots, season with salt, sugar, and mushroom broth, and cook until the carrots and potatoes are done. Taste and adjust seasoning. Turn off the stove. Finally, add the chopped green onion stalks, stir well again. Remove from heat.

Serve warm with a sprinkle of fried shallots along with rice and the garnishes. Delicious 👌👍.