Ingredients:
1 kg boneless beef (thin slices; ½ cm thick)
2 big onion (boiled and mashes)
1 ½ tbspn red chili powder
3 tbspn ginger paste
4 tbspn raw papaya paste
1 tbspn cumin powder
½ tbspn black pepper
½ tspn turmeric powder
2 tbspn mix spices powder (garam masala)
½ tspn nutmeg and mace powder
½ kg yogurt
2 tbspn roasted ground poppy seeds
2 tbspn roasted cashew powder (optional)
Salt to taste
5 tbspn vegetable oil (preferably mustard oil)
1 kg boneless beef (thin slices; ½ cm thick)
2 big onion (boiled and mashes)
1 ½ tbspn red chili powder
3 tbspn ginger paste
4 tbspn raw papaya paste
1 tbspn cumin powder
½ tbspn black pepper
½ tspn turmeric powder
2 tbspn mix spices powder (garam masala)
½ tspn nutmeg and mace powder
½ kg yogurt
2 tbspn roasted ground poppy seeds
2 tbspn roasted cashew powder (optional)
Salt to taste
5 tbspn vegetable oil (preferably mustard oil)
Preparation:
1. Mix all the ingredients in a bowl to make smooth paste.
2. Marinate beef slices in above paste and leave for 3 hours or more until beef becomes tender. [Tip set 3 hours time in a digital timer so that you do not make beef too tender]
3. After 3 hours, cook the beef on very low heat. The curry will start to become watery due to meat.
4. Dry all the water and stir continuously to dry it on high flame. It takes approx. 20 minutes.
5. Beef curry (pasande) is ready to serve.
Serving: 2. Marinate beef slices in above paste and leave for 3 hours or more until beef becomes tender. [Tip set 3 hours time in a digital timer so that you do not make beef too tender]
3. After 3 hours, cook the beef on very low heat. The curry will start to become watery due to meat.
4. Dry all the water and stir continuously to dry it on high flame. It takes approx. 20 minutes.
5. Beef curry (pasande) is ready to serve.
Garnish it with ginger slices lemon and onion and enjoy your beef curry with naan or you can also have it with fried rice or cumin fried rice.
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