Beef Pasanday

  • 28 Mar - 03 Apr, 2020
  • Mag The Weekly
  • Cookery


• 1 kg pasanday

• 3-4 green chilies

• 3-4 green cardamom

• 2 teaspoons all-spice powder

• 1 tablespoon raw papaya

• 3-4 onions

• Curry leaves 2-3

• 2 teaspoons ginger garlic paste

• 1 teaspoon turmeric

• 2 teaspoons coriander powder

• 4 tablespoons red chili powder

• 2 tablespoons poppy seeds

• 2 teaspoons coconut paste

• 1 cup hung curd

• Salt


Grind all the ingredients with water to make a thick paste and marinate the beef for four hours. Heat oil in a pan, add onions, curry leaves, green cardamoms and fry until golden brown. Add ginger garlic paste, all spices, poppy seeds, chana paste, coconut and cook for two minutes. Now, add the beef, salt, hot spices powder and yogurt. Mix well and smoke it with charcoal. Cover and cook until the beef is tender. When the oil separates, add ginger, green chilies, coriander leaves and take it out in a dish. Heat up oil and lemon juice and pour over the beef and serve.