Pakistani beef fillet (Pasanday)

    Pakistani beef fillet (Pasanday)

    Recipe photo: Pakistani beef fillet (Pasanday)
    2

    Pakistani beef fillet (Pasanday)

    (49)
    55min


    48 people made this

    About this recipe: This beef is marinated with the mixture of flavourful spices with yoghurt, which gives the beef an exceptional flavour. Serve hot with pitta or naan.

    Ingredients
    Serves: 8 

    • 250g natural yoghurt
    • 1 teaspoon ginger garlic paste
    • 2 teaspoons crushed red chilli flakes
    • 1/2 teaspoon ground black cumin
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ground turmeric
    • 2 teaspoons salt
    • 900g fillet steak, cut into pieces
    • 180ml vegetable oil
    • 1 medium onion, thinly sliced
    • 1 1/2 tablespoons lemon juice
    • 1 bunch fresh coriander, for garnish
    • 4 fresh green chillies, for garnish

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. In a medium bowl, combine yoghurt, ginger garlic paste, chilli flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes.
    2. Heat oil in a large heavy frying pan 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 pan, 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 coriander, green chillies and reserved fried onion.
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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (41)

    by
    37

    My husband and I dine at Indian/Pakistani restaurants frequently. I enjoy the cuisine, but my husband is a fanatic. I finally made this recipe after adding it to my recipe box almost a year ago. It was so easy to prepare...I've avoided making this food at home because most recipes I've seen are very complicated. I got all the spices needed and a large package af naan at an Indian grocery for only $8.00, much cheaper than a regular supermarket, IF you can even find all of them there. The only change I made was that I added flour and water right before serving to improve the consistency because the sauce was very thin. I also simmered it over medium to medium-low heat rather than low, because it just didn't seem to be cooking. I served it over a bed of steamed basmati rice. It turned out wonderful...very authentic and unbelievably easy. My husband couldn't stop raving, and he wants me to make it often. Superb!  -  10 Jan 2003  (Review from Allrecipes US | Canada)

    by
    21

    this is a terrific dish for a party. it's kind of exotic, but not over the top, and very easy to prepare.  -  15 Mar 2002  (Review from Allrecipes US | Canada)

    by
    20

    most delicious! I would just tell you that you can easily cut way back on the amount of oil suggested and it comes out great. Would not change another thing! thanks for the great Pakistani recipe.  -  23 Jan 2005  (Review from Allrecipes US | Canada)

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