Beef Pasanda Curry (version 1) Recipe - Serves 4

Beef Pasanda Curry (version 1) Recipe

569 calories each serving (767 calories if eating with rice)

Taste Rating = 7     Heat Rating = Mild


800g (1 lb 12 oz) lean beef steaks, 4 steaks each 200g (8 oz)
300ml (about 1 1/4 cups) red wine
4 tablespoons (60ml) vegetable oil
2 coarsely chopped large onions
4 garlic cloves, coarsely chopped
5cm (2 inches) fresh ginger root, coarsely chopped
2 tablespoons (30ml) chopped fresh coriander
1 tablespoon (15ml) desiccated coconut
1 teaspoon (5ml) turmeric
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) paprika
1 teaspoon (5ml) chilli powder
2 tablespoons (30ml) ground almonds
1 tablespoon (15ml) tomato puree
20 whole almonds
1 teaspoon (5ml) garam masala


Beat the meat into thin pieces, less than 5mm (1/4 inch) thick
Put the meat into bowl, cover with the red wine and leave overnight
Heat 2 tablespoons (30ml) vegetable oil on a medium heat and stir-fry the onions, garlic and ginger for 10 minutes (the mixture is very dry so be sure to keep the ingredients moving)
Allow the mixture to cool and place into a blender with the coriander and coconut - puree the mixture
Mix the turmeric, cumin, ground coriander, paprika and chilli powder in a small bowl with some water to make into a smooth paste
Heat the remaining 2 tablespoons (30ml) of vegetable oil under a hot heat, add the paste and stir-fry for 90 seconds
Reduce the heat to medium, add the puree mixture to the paste and stir-fry for 5 minutes
Mix in the ground almonds and tomato puree
Add water if the mixture is too dry
Mix well
Remove the mixture from the heat
Preheat the oven to 190C (375F)
Put the meat (with the wine marinade) and the puree mixture into a covered casserole, making sure that the meat is covered, and cook in the oven for 30 minutes
Stir the casserole and add more water if required
Cook for a further 30 minutes
Taste and make sure that the meat is tender - if it isn't then add more water (if required) and cook until the meat is tender
Add the whole almonds and garam masala
Put the casserole back into the oven and turn off the heat
Leave the casserole in the oven for 10 minutes
Serve hot

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Recipe submitted on 7 June 2007

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