Ingredients:
Beef Pasanday ½ kg
Curd ¾ cup
Papaya Paste 1 tbsp
Ginger Garlic 2 tsp
Coriander Powder 1 tsp heaped
Poppy Seeds (roasted & ground) 1 tbsp
Coconut Powder (roasted & ground) 1 tbsp
Coriander Leaves (chopped) ¼ bunch
Chilly Powder 2 tbsp
All Spice ½ tsp
Onion (fried) ½ cup
Chick peas 1 tbsp
Jaifal ½ tsp
Javetri 2 pieces
Oil ½ cup
Green Chilies 4
Method:
Rub papaya in the meat and keep it aside for ½ hour, add in chopped coriander leaves, green chilies and brown onions.
Now grind poppy seeds and coconut with chickpeas, jaifal & Javatri, add this ground powder to the meat with remaining ingredients and beaten curd mixture. Mix well. Keep the marinated meat aside for a while.
Heat ¼ cup oil in a lagan wok, spread pasanday on it and cook on slow fire till water dries and meat is tender. (do not add water in it)
Serve with lemon and onion slices and sprinkle chopped coriander and mint leaves.