Beef pasanda
Instructions
Begin preparing the day before.
Put the meat in a bowl with the lemon juice and salt and mix well.
Let it sit an hour.
Add the yoghurt and mix well with the meat.
Cover the bowl with foil and put the whole thing in the fridge to marinate overnight.
Heat the oil in a heavy pot, slice the onions finely and FRY until soft.
Add all spices except Garam Masala.
Peel the garlic and ginger and finely slice.
Add to the Pan and FRY for 5 minutes rimestolando.
Add the meat and the marinade liquid.
Stir well to cover everything with the mixture of spices.
If it is too dry, add a little water, cover and simmer for 1 hour and a half.
Twenty minutes before end of cooking add the Garam Masala and stir.
Serve with Basmati rice.
Ingredients and dosing for 4 persons
- 750 g of beef, cut into cubes
- 1 lemon
- 2 teaspoons of salt
- 1 jar of entire natural yoghurt (1200 g pots)
- 2 onions
- 2 teaspoons of turmeric
- 1 teaspoon of cumin powder
- 2 teaspoons of paprika
- 1 teaspoon of chili powder
- 1 piece of fresh ginger (5 cm length)
- 2 cloves of garlic
- 3 teaspoons of garam masala (spice mixture)