Reviewed: Sep. 8, 2009

Even better the next day! I will try marinating it longer next time. Good level of heat and the lemon helps "lift" the flavours a bit. Just made it this week and the hubby said we need to have again soon!

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Debbie-K

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Reviewed: 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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Caroline C

Cooking Level: Expert

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Reviewed: 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.

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momscookin

Cooking Level: Expert

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Reviewed: Apr. 13, 2008

My husband is from Lahore and he thought it was great. This recipe is a keeper. I did cook it for a while (more than 25 minutes) as others had suggested. I also dumped in a bunch of cilantro at the end rather than just using it as a garnish.

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beth

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Reviewed: Apr. 2, 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.

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Jean

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Reviewed: Dec. 1, 2007

This recipe is delicious! My boyfriend and I make it regularly. To make the meat even more flavorful when serving, make two batches of the yogurt mixture and serve one over the meat when it is done.

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Amy

Cooking Level: Intermediate

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Reviewed: Nov. 4, 2007

very good-husband gave it 5 stars, i'll go 4.5, a tad spicy for my little ones. I'll try this with chicken next time!!

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WORLDFOODIE

Cooking Level: Expert

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Reviewed: Mar. 16, 2007

Made this with venison for a potluck dinner today and it was amazing. This is actually a pretty common dish in south-east asia not just in pakistan. I doubled the sauce and added some cubed up potatoes, carrots and beans, which I half fried beforehand. Most of the pasanday recipes I saw before used whole cloves, cimmamon but marinating the meat with all the powdered spices definite had the best results.

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Kamaram

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Reviewed: Jan. 13, 2007

Easy to follow recipe. Beef was still tough after 1 hour on a low flame. I transfered the contents to a slowcooker and continued to cook on high until tender.

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PICO79

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Reviewed: 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.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Dec. 15, 2006

This was truly delicious. I just used beef steak cut into bite size pieces, and cooked some basmati rice to eat on the side. Very easy to make, no hassle at all. My husband really loved it too! Great recipe, thnx a lot for sharing!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Nov. 16, 2006

Can't imagine what I did wrong, since the recipe is so straightforward but this was a total miss for me. Meat was tough and the sauce was so blah no one wanted more than one helping.

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Cook from Switzerland

Cooking Level: Expert

Home Town: Elkhart, Indiana, USA

Living In: Cham, Zug, Switzerland

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Reviewed: Jul. 23, 2006

This turned out delicious, but to really be fall apart tender it needed to be simmered for much longer than 25 minutes. I used top round and simmered for close to an hour and a half. It could have even been simmered longer, but we were hungry! I also added a little flour to the sauce to thicken it up just a little bit, it definately didn't need any added water, there was plenty of liquid.

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Catfish

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

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Reviewed: Sep. 26, 2005

My husband is from pakistan and he loves this dish. It tastes like a dish my mother in law made for us. This will be a regular in our house. My 2 year old daughter also loves it.

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RAHMED

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: Naugatuck, Connecticut, USA

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Reviewed: Aug. 27, 2005

it was really good a definately wirth making again. The salt count was a bit to mucg for me but my boyfirend loved it.

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pebbles518

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Reviewed: 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.

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Alan Hollister

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 18, 2004

Flavor was nice but meat was tough (even with eye of round simmered for an hour). Would definitely recommend cooking longer. I preferred the taste paired with a fresh lettuce and tomato salad served with extra yogurt like my middle eastern friends generaly serve.

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