Published Jul 10th
Prep 15m Cook 40m Additional - Ready In 55m
Servings 8 servings Calories 421.4

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).

Recipe Ingredients

  • 1 cup plain yogurt
  • 1 teaspoon ginger garlic paste
  • 2 teaspoons crushed red pepper flakes
  • ½ teaspoon ground black cumin
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground turmeric
  • 2 teaspoons salt
  • 2 pounds round steak, cut into pieces
  • ¾ cup vegetable oil
  • 1 medium onion, thinly sliced
  • 1 ½ tablespoons lemon juice
  • 1 bunch fresh cilantro, for garnish
  • 4 fresh green chilies, for garnish

Cooking Directions

  1. 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. 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.

Nutrition Facts

  • Calories 421.4
  • Carbohydrate 6.7 g
  • Cholesterol 71 mg
  • Fat 31.8 g
  • Fiber 1.1 g
  • Protein 26.9 g
  • Saturated Fat 7.7 g
  • Sodium 687 mg
  • Sugar 4.1 g


  1. 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!
  2. 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.
  3. I use 2 large onions and after frying them whizz them in the blender with a little water. This helps to thicken the gravy.
  4. 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 - Read more ...
  5. 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.
  6. 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.
  7. 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 - Read more ...
  8. 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.
  9. 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. - Read more ...
  10. this is a terrific dish for a party. it's kind of exotic, but not over the top, and very easy to prepare.