- 900 grams beef pasanday/
- 2 medium sized onions
- ½ tsp salt
- 10-12 green chillies
- 2.5 tsp cumin seeds
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- ¾ tsp turmeric powder
- 1.5 tsp salt
- neutral vegetable oil for cooking
- half a lemon
- Cut your beef fillet into wide strips – 2-3 inches wide.
- Roughly chop onions
- Put beef, onions, and salt in a heavy pot or a pressure cooker (follow manufacturer directions), add 2.5 cups hot water, mix well and cook covered till tender.
- Add more water if the meat starts to stick.
- Once the meat is tender then crank up the heat to dry up the water.
- While the meat is cooking combine all the spices and dry roast them in a frying pan on medium heat till fragrant.
- Use a small knife to slit the side of the chillies and a small spoon to fill the chillies, reserve the leftover spice mix for later
- Heat ¼ cup oil in a frying pan and cook the chillies stirring occasionally till they get tender and blistery.
- Remove the chillies with a slotted spoon, pour the hot oil over the pasandas and add in half of what’s left of your spice mix.
- Cook on medium high heat for 5 minutes. The pasandas will darken and start to look cooked. Taste and adjust seasoning with more spice mix if needed.
- Add the stuffed chillies and gently mix them in. Cook on low heat for 5 minutes.
- Squeeze lemon juice over and eat with some naan or roti. If you have extra spice mix leftover you can save it to stuff chilies another time or use it for cooking any curry.
INSTANT POT INSTRUCTIONS: Two cups water with the pasanday, onions, and salt for 10 minutes for tender meat, for a bit of a bite do 8. Quick release after.