Beef passanday

Name: Beef passanday
Total time: 7200 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 1 kg beef fillets; 3 cups oil; 2 onions, sliced; 1 cup yogurt; 1 tbsp. ginger-garlic paste; As required, pasanda masala; 1 cup water; 2-3 green chillies, sliced; 2 tbsp. cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Beef Passanday is an authentic Mughali recipe that is not only lip-smacking but also sumptuous. It is a popular dish, usually made for Eid-ul-Adha and special occasions in Pakistan.
The word “passanday” is a variation on the Urdu word “pasande” meaning “favorite”, which refers to the prime cut of meat traditionally used within. Passanday is Pakistani version of beef pot roast.

Pasanday are basically very thin fillets of beef, marinated with the mixture of flavourful spices with yogurt, which gives the beef an exceptional flavour. It does not have a curry consistency. Instead, you will get a drier dish with some masala. As a shortcut I used premade passada masala mix which is readily available in almost all Pakistani and Indian stores.

Despite the time consumption, passanday is easy to prepare. The end result...it is almost yummilious in how it tastes!
Do try this recipe this eid and enjoy the auspicious occasion with your family.
Video recipe at: https://youtu.be/6yBpOVOVj1M

Sarvat Hanif @sarvathanif

Saved

Ingredients

2 hours

4-6 servings

1 kgbeef fillets
3 cupsoil
2onions, sliced
1 cupyogurt
1 tbsp.ginger-garlic paste
As required, pasanda masala
1 cupwater
2-3green chillies, sliced
2 tbsp.cilantro, chopped

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Steps

2 hours

1

Heat oil and fry the onions till golden.
2

Remove to kitchen paper to cool and then crush.
3

Remove the oil leaving 1 cup in the pot.
4

In a bowl add the beef, yogurt, ginger-garlic paste, pasanada masala, and crushed onion. Mix well. Cover and rest for 1 hour.
5

Heat the reserved 1 cup oil and add the beef with the marinade.
6

Mix and cook on low flame; stirring often.
7

Cover and simmer till meat is tender.
8

Add water, mix cover and simmer to desired curry consistency.
9

Add green chillies and cilantro and simmer 2 minutes.
10

Serve hot with naan.