Beefpasanda 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 EMPANADAS

Steps:

• Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
• Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
• Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
• Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
• Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
• Bake in the preheated oven until golden brown, about 20 minutes.

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!

PASANDA CURRY SAUCE RECIPE - BIR CURRY HOUSE STYLE

Steps:

• Heat the oil in a frying pan over medium-high heat. When hot add the garlic and ginger paste and fry it for about 30 seconds.
• Now stir in the coconut flour, ground almonds, sugar and raisons and fry for a further 30 seconds.
• Add about half of the base sauce and bring to a simmer.
• This is a good time to add your main ingredient if you are doing so. If you are just making the sauce, continue to the next step.
• Add the block coconut and wine if using. Then pour in the remaining base sauce and again bring to a simmer. Stir in the cream.
• To finish, sprinkle with garam masala and season with salt to taste. Garnish with the toasted almond flakes.

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