Place meat at the bottom of a large pot or a Dutch oven. Sprinkle the meat with hawaij.
Sauté the onions and garlic over medium heat. Stir constantly and scrape the bottom of the pan for 5 to 6 minutes.
Add the meat and the bone marrow into the pot.
Cover the ingredients with 2 to 3 quarts (2 to 3 liters) of broth until the ingredients are almost fully covered.
Simmer for 10 to 15 minutes. Season with salt and pepper.
Simmer the soup for 2h30.
Simmer for another 30 to 45 minutes until the broth thickens and the meat is tender.
Toast the whole spices (coriander, cumin, black peppercorns, cardamom and cloves) in a skillet over medium heat for 2 to 3 minutes.
Cover with 4 cups (1 liter) of water.
Let stand overnight or at least 4 to 5 hours.
Grind the fenugreek seeds for 1 to 2 minutes in a food processor.