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Dum Kay Pasanday (Masala-rubbed Roast Beef Tenderloin)

My mother’s side of the family migrated to Karachi, Pakistan, from parts of Punjab and Uttar Pradesh in North India, bringing with them recipes like this one – very unique and distinct in flavors and styles. In this tender and fragrant dry stew, a combination of spices works in concert with the heat of black peppercorns. Given the slow-cooked burst of flavors, no other condiment other than the garnishing and piping hot naan or chapati is needed.
Prep time: 20 minutes
Marination time: 2 hours to overnight
Cook time: 2 to 3 hours
Serves: 4 to 5

Ingredients

Ingredients for spice rub

  • 1 1/2 tsp black peppercorns
  • 1 1/2 tsp coriander seeds
  • 1 1/2 tsp cumin seeds
  • 1 1/2 tsp mustard seeds
  • ½ tsp whole cloves
  • ½ tsp fennel seeds
  • 4 green cardamom pods
  • 1 cinnamon stick (about 1½-inches long), broken into small pieces
  • 2 tbsp coconut flakes
  • 10 to 12 whole red chilies, dry
  • 1 1/4 tsp salt

Ingredients for beef

  • 2 pounds beef tenderloin, trimmed and chopped into thin slices of 2-inch filets
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup water
  • 1 1/2 tbsp vegetable oil
  • 1 medium onion, finely sliced

Ingredients for garnish

  • 1 red or white onion, chopped
  • 1 fresh green chili, sliced and seeded
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp ginger, finely julienned
  • 1 lemon, sliced

Instructions

  • 1. Toast spices in a dry skillet over medium-low heat for 3 to 5 minutes, stirring occasionally, until mustard seeds begin to pop. Cool completely and then grind into a powder.
  • 2. In a large bowl, mix the beef, yogurt, lemon juice, ginger and garlic pastes, and spice mix. Marinate for 2 to 3 hours, or overnight for best results.
  • 3. Heat oil in a large skillet or Dutch oven over medium heat. Add onion slices and fry until golden brown. Add the marinated beef and water; mix well and cover. Cook on a stove on low heat for 2 to 3 hours until the meat is completely tender and juices have soaked into the meat.
  • 4. Stir fry the meat on medium heat for 2 to 3 minutes ( This is a very important part of our cooking process to bring out the flavors)
  • 5. Garnish with onion, green chili, cilantro, ginger and lemon.
  • Serve hot with naan.