Pasanday Dhuandhar

Beef Pasanday 1 kg

For Marination:
Ginger: 2 tbsp
Green Chilies: 3-4
Green Cardamoms: 3-4
All-Spice Powder: 1 tsp
Meat Tenderizer: 1 tbsp
OR
Raw Papaya: 1/4 cup


For Gravy:
Medium Sliced Onion: 3-4
Green Cardamom: 4-5
Curry Leaves: 2-3
Ginger Garlic Paste 2 tsp
Turmeric Powder: 1 tsp
Dhania Powder: 2 tsp
Crushed Red Pepper: 1-1/4 tbsp
Poppy Seed+Chana Paste: 2 tbsp
Coconut Paste: 2 tsp
Hung Curd: 1 cup
All-Spice Powder: 1 tsp
Salt
Ginger
Mint
Green Coriander
Green Chilies


For Baghar:
Ghee
Lemon Juice

METHOD:

• Grind all the ingredients with water to make a thick paste and marinate the beef for 3-4 hours.
• Heat oil in a wok, add onions, curry leaves and green cardamoms and fry onions to golden brown.
• Add ginger garlic paste, turmeric, coriander powder, red pepper, poppy seed and chana paste and coconut paste and cook for 2-3 minutes.
• Now add the beef, all-spice powder and yogurt, mix and smoke it with charcoal.
• Cover and cook the beef on dum. cook until beef is tender.
• Add salt and ginger. When the oil comes up, add ginger, green chilies, green coriander and take out in a serving dish.
• Heat up ghee and lemon juice and pour over the beef pasanda.
• Serve with ginger, mint, green coriander, onion ring and tomato slices.