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Dum kay pasanday (Roast Beef Tenderloin)

  • Serving
    4 People
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    312

Ingredients

Family Story

My mother's side of the family migrated to Karachi, Pakistan from parts of Punjab and Utter Pradesh in North India, bringing with them recipes, such as this one, which are very distinct in flavors and styles. In this tender and fragrant dry stew, a combination of spices works in concert with the heat of black peppercorns. It was traditionally ground on a flat, large mortar and a brick-like pestle. My grandma would splash some water and start the grind, adding the ginger and garlic as the spices changed form from whole to a paste, with aromas floating the whole house.I grew up around empowered women, especially my grandmother who not only taught me the love for food, aromas, and techniques but also taught me the love for communities and different cultures. She taught me about the power of food and how it connects, touches and changes lives in ways I could never have imagined. She was the first woman to set up a printing press in her home to launch the first magazine for women.

Directions

1 Step

For Spice Rub: Toast peppercorns, coriander, cumin, mustard, cloves. fennel, cardamom, cinnamon, coconut, and chilies in a dry skillet over medium-low heat for 3 to 5 minutes, stirring occasionally until mustard seeds begin to pop. Cool completely and then grind into a powder. Add salt and keep aside.

2 Step

In a large bowl, mix the beef, yogurt, lemon juice, ginger and garlic pastes, and spice mix. Marinate for 2 to 3 hours, or overnight for best results. Heat oil in a large skillet or Dutch oven over medium heat. Add onion slices and fry until caramelized. Add the marinated beef and water; mix well and cover. Cook on a stove on low heat for 3 to 4 hours until meat is completely tender and juices have soaked into the meat. Stir fry for4-5 minutes on medium-low heat until oil is released from the sides( Important step) Garnish with onion, green chili, cilantro, ginger, and lemon. Serve hot with naan.

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