Beef Pasanda 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.

CHICKEN PASANDA

Steps:

• Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.
• Heat the oil in the same saucepan.
• When it starts to sizzle, add the ground almonds and sugar.
• Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.
• Add the creamed coconut and stir until it's melted into the sauce.
• Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.
• Pour in the single cream and add the garam masala.
• Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!

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.