beef pasanda curry

Beef Pasanda is a traditional curry that is popular in North India, Rampur and Pakistan. This is a well known Indian restaurant curry; it is a moslem dish, it consists of beef marinated in red wine. There are other variants of this curry, such as lamb and chicken or vegetables if you don't want meat or are a vegetarian. 

Pasanda is one of the milder dishes on an Indian menu alongside korma so if you are not into spicy curry this is the dish for you. As a brit, the curry is slightly unusual, the steak is tender, and it is extremely delicious. I am someone who typically prefers a spicy curry with chilli so I do add fresh or dried chilli on top of mine. The thing that makes the curry unusual is the wine, and the whole nuts. 

The whole nuts give the curry a nice texture and creates contrast between the sauce and meat giving you something more interesting. This recipe has been adapted from the traditional Indian curry. To improve the recipe I added two teaspoons of sugar to bring out the flavour of the almond, and topped with a little desiccated coconut before serving. This delicious Beef Pasanda has a rich nutty flavour that most people will love. This recipe serves 4 people but please feel free to double the recipe.

Ingredients

  • Steak pieces either sirloin, fillet, rump etc. (225g)
  • Red wine (300ml)
  • Roughly chopped onion (1 large)
  • Roughly chopped garlic (4 cloves)
  • Fresh ginger roughly chopped (5cm)
  • Oil (1/2 cup)
  • Ground almonds (2 tbsp)
  • Whole almonds (20)
  • Tomato puree (1 tbsp)
  • Sugar (2 tsp) 
  • Salt to taste 

 Spices 1

  • Turmeric (1 tsp)
  • Ground cumin (1 tsp)
  • Ground coriander (1 tsp)
  • Paprika (1 tsp)
  • Chillie powder (1 tsp)
  • Poppy seeds (1 tsp) 

Spices 2

  • Dry fenugreek leaves (1 tbsp)
  • Garam masala (2 tsp)

Method

Beat down the steak to a thin piece with a wooden meat hammer or rolling pin around as thick as a pound coin. Place the meat in a bowl with the red wine and leave overnight. Fry the onion, ginger, garlic in some oil until golden; once cooled, puree them. 

Fry the puree in the remaining oil. Once simmering, add spices 1 for 5 minutes and keep stirring; mix in the ground and whole almonds and tomato puree with a little water if it is too dry. 

Combine the meat, wine and puree mixture in a shallow casserole dish, make sure the meat is well covered. Salt to taste and cook for 40 minutes at gas mark 5. Meanwhile, soak spices 2 in water. After 40 minutes, add to the casserole dish and stir well, cook for a further 20 minutes, then serve. If it looks too dry at any point, just add water. 

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