Pakistani Pot Roast Beef Fillets (Pasanday) Recipe -
Pakistani Pot Roast Beef Fillets (Pasanday) Recipe
  • READY IN 55 mins

Pakistani Pot Roast Beef Fillets (Pasanday)

Recipe by  

"This beef is marinated with the mixture of flavorful spices with yogurt, which gives the beef an exceptional flavor. This is one of a Pakistani common meat dish. Serve hot with pita or Pakistani flat bread (Naan)."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes.
  2. Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2004

My husband and I dine at Indian/Pakistani restaurants frequently. I enjoy the cuisine, but my husband is a fanatic. I finally made this recipe after adding it to my recipe box almost a year ago. It was so easy to prepare...I've avoided making this food at home because most recipes I've seen are very complicated. I got all the spices needed and a large package af naan at an Indian grocery for only $8.00, much cheaper than a regular supermarket, IF you can even find all of them there. The only change I made was that I added flour and water right before serving to improve the consistency because the sauce was very thin. I also simmered it over medium to medium-low heat rather than low, because it just didn't seem to be cooking. I served it over a bed of steamed basmati rice. It turned out wonderful...very authentic and unbelievably easy. My husband couldn't stop raving, and he wants me to make it often. Superb!

Most Helpful Critical Review
Apr 02, 2008

I use 2 large onions and after frying them whizz them in the blender with a little water. This helps to thicken the gravy.

Dec 12, 2002

this is a terrific dish for a party. it's kind of exotic, but not over the top, and very easy to prepare.

Jan 23, 2005

most delicious! I would just tell you that you can easily cut way back on the amount of oil suggested and it comes out great. Would not change another thing! thanks for the great Pakistani recipe.

Jan 05, 2005

I just had to review this again to let Shazia know that my husband loves this dish so much he requested it for his birthday dinner along with my naan. We're both huge fans of Middle Easter cuisine and this is a wonderful dish. For the previous reviewer I'd like to offer up a bit of advice as I've made this dish several times myself - it sounds as if you cooked the meat too long. I find that sometimes, depending upon the cut of meat I use, it takes even less than 25 minutes to cook fully. I cook only until the meat is just done and it comes out beautifully every time. Thank you so much, Shazia, I hope to try more of your contributions soon!

Jan 10, 2007

This was a great dish. I used a more tender cut of steak, which is just what I had on hand, but the whole family enjoyed it. It is definitely worth trying, and I will be making it again. Thanks.

Apr 24, 2008

I made this last night for dinner and it was a hit! My Mom cooks pasanday's and her recipe was far more complicated and even she commented how much better these were! My family loved it even my very fussy boys.

Apr 29, 2008

I made this with a pretty cheap cut of beef, so I sliced it extremely thinly while it was thawing. Marinated it overnight - cut back a little on the cloves, and added a lot more ginger/garlic paste. Served it over basmati rice with paratha. Very good! Thanks!


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  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 687 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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