105min 2 ppl
Beef Pasanda
130 minutes
2 people
Hard
130 min · 10 steps
Hard: over 60 min or 12+ steps
610 kcalper person
Protein 50g
Carbs 14g
Fats 44g
About this dish
Thin-cut braising beef cooked low and slow in a pale, almond-cream sauce with cardamom, sultanas, and a hint of white pepper. The extended cook time transforms tough cuts into something silky and elegant.
Allergy Info
Dairy, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced1.5
- Fresh Gingerfinely grated10 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Corianderto serve
Meat & Poultry
- Beef Braising Steakcut into thin strips and lightly beaten375 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Ghee1 tbsp
- Double Cream100 ml
Tins & Jars
- Beef Stock125 ml
Dried Goods
- Ground Almonds35 g
- Sultanas1 tbsp
- Sugar0.5 tsp
- Flaked Almondstoasted, to serve
Spices & Seasonings
- Garam Masala0.5 tsp
- Ground Turmeric0.25 tsp
- Salt0.5 tsp
- Green Cardamom Podslightly crushed2.5
- Cloves1
- Cinnamon Stick0.5
- Ground Cumin0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.25 tsp
- White Pepper0.25 tsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil0.5 tbsp
Utensils
- Heavy casserole or Dutch oven
- Mixing bowls
- Chef's knife
- Cutting board
- Fine grater
- Meat thermometer
- Wooden spoon
- Measuring spoons
Method
1
Mix the yogurt, lemon juice, 1.5 minced garlic cloves, 10g grated ginger, 0.5 tsp garam masala, turmeric, and 0.5 tsp salt in a bowl. Add the beef strips, coat well, cover, and refrigerate for at least 4 hours.
Approx. 240 minutes
2
Finely dice the onion, mince the remaining 2 garlic cloves, grate the remaining 10g ginger, and lightly crush the cardamom pods. Mix the ground almonds with 50ml cold water to form a smooth paste. Set aside.
Approx. 5 minutes
3
Melt the ghee and vegetable oil in a heavy casserole over high heat. Remove the beef from the marinade and sear in batches for 3–4 minutes per batch, turning until deeply browned. Transfer to a plate.
Approx. 12 minutes
4
Reduce heat to medium-low. Add the diced onion, cardamom pods, cloves, and cinnamon stick. Cook for 12 minutes, stirring, until very soft and pale golden.
Approx. 12 minutes
5
Add the minced garlic and grated ginger. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
6
Add the ground cumin, ground coriander, 0.25 tsp garam masala, and white pepper. Stir for 1 minute.
Approx. 1 minutes
7
Pour in the almond paste and beef stock. Stir well to combine.
Approx. 1 minutes
8
Return the seared beef to the pan. Bring to a gentle simmer, cover, and cook on very low heat for 1 hour 15 minutes until completely tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 75 minutes
9
Stir in the double cream, sultanas, and sugar. Season with salt to taste. Simmer uncovered for 8 minutes until the sauce has thickened.
Approx. 8 minutes
10
Remove the whole spices (cardamom pods, cloves, cinnamon stick). Serve garnished with toasted flaked almonds and fresh coriander.
Approx. 1 minutes
