Beef Pasanday
This Beef Pasanda Recipe (Pakistani) is prepared with beef tenderloin filets that are tenderized, marinated, and then cooked as a dry curry.
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 tsp peppercorn
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 2 tsp black mustard seeds
- 1 tsp cloves
- 1 tsp green cardamom
- 2 inch cinnamon stick
- 10 dried red chilies
- 2 tbsp poppy seeds
- 2 tsp salt ((adjust to taste))
- 1/2 tsp turmeric
- 2 tsp red chili powder ((adjust to taste))
- 1 cup plain full fat yogurt
- 2 tsp lemon juice ((1 large lemon))
- 2 tsp vinegar
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- Pasanda Masala per recipe above
- 2 lb beef tenderloin strips ((see notes))
- pasanda marinade per recipe above
- 1 cup oil
- 2 onions
- 2 cup water
- 1/2 inch piece ginger
- 1/2 cup cilantro
- 4 serrano chillies
Instructions
- 1
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.
- 2
Cool slightly and grind to a powder using a spice grinder.
- 3
Add in all the powdered spices, mix well, and set aside.
- 4
Beat the yogurt, lemon juice, vinegar, garlic, ginger and pasanda masala to prepare the marinade.
- 5
The beef tenderloin should be cut into very thin strips, about 2 x 4 inches long and 1/8 inch thick. (see notes)
- 6
Using a mallet pound the beef to help tenderize it (see notes)
- 7
Marinate it overnight using the prepared marinade. (see notes)
- 8
The next morning, remove the meat strips from the marinade (reserving the marinade for later), heat about 1/2 cup of the oil, and lightly brown the meat on both sides.
- 9
Dice the two onions and saute in the remaining 1/2 cup oil until well browned.
- 10
Remove them from the oil (reserving the oil), add to the marinade, and grind to a paste.
- 11
Add this puree to 1/4 cup of the reserved oil along with 2 cups of water and add the fried strips of meat.
- 12
Cover and bring this mixture to a boil, and then reduce the heat to a simmer.
- 13
Cook for 30 minutes, and then check to see if the meat is cooked through (see notes).
- 14
Uncover, turn the flame on high to dry all the excess liquid until you're left with a thick dry gravy that just coats the meat.
- 15
garnish with sliced green chilies, ginger and cilantro and serve with fresh, hot naan