Slow Cooker Dum Kay Pasanday (Masala-Rubbed Roast Beef)
Dum kay pasanday is a delicious masala-rubbed roast beef that is an excellent celebratory main, especially when served alongside piping hot naan.
- Prep time
- 10 min
- Cook time
- 3 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tsp black peppercorn
- 1 1/2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp whole cloves
- 1/2 tsp fennel seeds
- 4 green cardamom pods
- 1 inch cinnamon stick (broken into small pieces)
- 5 dried red chilies
- 2.2 lbs beef tenderloin (trimmed and chopped into thin 2-inch slices)
- 1 tsp salt (or to taste )
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp ginger paste
- 1 tsp garlic paste
- ¼ cup oil (canola/sunflower/vegetable)
- 1 medium onion (thinly sliced)
Instructions
- 1
Toast spices in a dry skillet on medium-low heat for 3 - 5 minutes, stirring occasionally until mustard seeds begin to pop. Cool completely and then grind into a powder using a spice or coffee grinder.
- 2
In a large platter, mix the beef, salt, yogurt, lemon juice, ginger and garlic paste and spice mix. Marinate for 2 hours, or more.
- 3
Heat oil in a large non-stick skillet over medium heat. Add chopped onion and fry until caramelized, about 10 minutes.
- 4
Add the marinated beef and cook on high heat till the meat is no longer pink, 5-7 minutes.
- 5
Remove from stove. Place in Crock-Pot or any slow cooker, add 1 cup water. Cook on low heat for 6 hours or high heat for 3 hours. Serve warm.