Beef Pasanday Recipes

PAKISTANI POT ROAST BEEF FILLETS (PASANDAY)

Steps:

• In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes.
• Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.

BEEF PASANDAY

Steps:

• In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Refrigerate for 4 hours.
• Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish.
• Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary.
• Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion. Serve hot with naan or chapati.

BEEF PASANDA

Steps:

• Rub the salt into the meat. In a bowl marinate the meat in the yogurt for 24 hours in the refridgerator.
• In a heavy pan melt the ghee and fry the onions till golden.
• Add the garlic and ginger and all of the spices, stir and cook for 5 mins over low heat.
• Add the meat and the yogurt mix and cook till the meat is tender about 50 minutes.
• Serve with a side dish of curried okra and boiled rice.

BEEF PASANDAY RECIPE

Steps:

• Dry roast all the whole spices for a few minutes, just till you can smell a nutty aroma. Be careful not to over roast them or else the curry will have a burnt taste.
• Cool slightly and grind to a powder using a spice grinder.
• Add in all the powdered spices and mix well.
• Beat the yogurt, lemon juice, vinegar, garlic, ginger and pasanda masala to prepare the marinade.
• The beef tenderloin should be cut into very thin strips, about 3 x 6 inches long (SEE NOTES)
• Using a mallet pound the beef to help tenderize it (SEE NOTES)
• Marinate it overnight using the prepared marinade.
• The next morning, remove the meat strips from the marinade (reserving the marinade for later) heat about 1/4 cup of the oil and lightly brown the meat on both sides.
• *Slice the green chilies for the garnish lengthwise and saute in the remaining oil and set aside for the garnish
• Dice the two onions and saute in the remaining 1/4 cup oil till it's well browned.
• Add the garlic and ginger paste and saute for a few minutes.
• Add the remaining marinade and 1 cup water and bring to a boil.
• cook for about 20 minutes and then blend using an immersion blender or regular blender.
• add the liquid back to the pot with an additional cup of water and the strips of meat and bring to a boil.
• Reduce the heat to a simmer, cover the pot with foil to seal well and slow cook for 2-4 hours till the meat is tender enough to seperate with a fork.
• Turn the flame on high to dry all the excess liquid so you're left with a thick dry gravy that just coats the meat.
• garnish with the sauteed chilies, ginger and cilantro and serve with fresh, hot naan