Reviewed: Mar. 16, 2012

I'm not sure if I did something wrong, but this was just ok for me. I was really looking forward to it...I don't know if I'm just not an "Indo-Paki" kind of cook but I've had trouble making anything that really tastes like its authentic...or that I would serve to my Paki friend. I did cook the meat a lot longer because it took some time to tenderize, and I also marinated it overnight in the yogurt mixture. I didn't think it had enough spice to it. It was edible, but I wouldn't make again.

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Reviewer:

archie8kitty

Reviewed: Mar. 5, 2012

LOVE THIS DISH!!!!! GREAT FOR A DINNER PARTY.

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1 user found this review helpful

Reviewer:

Brea

Cooking Level: Intermediate

Reviewed: Apr. 28, 2011

This was wonderful!! I've never cooked beef like this before, but i will most definitely be making it this was again. I didn't have the crushed red pepper or ginger garlic paste, so instead i used 1/2 tsp. cayenne pepper, 1 tsp. fresh minced garlic, and 1/2 tsp. ground ginger. This had a beautiful flavor and cilantro as garnish only enhanced my taste experience :)

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5 users found this review helpful

Reviewer:

tpf2005

Cooking Level: Intermediate

Reviewed: Mar. 2, 2010

So flavorful! Next time I will only use 1 tsp. of salt, and I will add 1 Tbsp. flour to thicken the sauce. Otherwise, it was perfect!

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4 users found this review helpful

Reviewer:

Rachel

Cooking Level: Intermediate

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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3 users found this review helpful

Reviewer:

Debbie-K

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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9 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

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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Reviewer:

momscookin

Cooking Level: Expert

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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Reviewer:

beth

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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Reviewer:

Jean

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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5 users found this review helpful