Katherine Ferguson was kind enough to send me a copy of Kausar Ahmed's book, "The Karachi Kitchen" in December last year. The book is a small collection of classic and contemporary flavors of Pakistan. Born in Karachi, Kausar is a food stylist, chef and cooking instructor that splits her time between Pakistan and the United States.
I enjoyed perusing through the book but didn't have time to test out any of her recipes till I got back from Pakistan in March. I especially enjoyed making dum kay pasanday - beef strips marinated in a glorious spice blend and then slow cooked over a few hours. It's a richer variation of an old recipe, Anita's Bhuna Ghosht that I like to make in the winter.
I was going to make Kausar's dum kay pasanday for Eid this coming week. It's a flavorful, celebratory main that will pair well with both pulao and roti although, Kausar does specifically recommend serving it with piping hot naan. Check out her recipe below updated with some of my notes.
Enjoy and Eid Mubarak!
Originally published in Kauser Ahmed's "The Karachi Kitchen", 2017.
1 1/2 tsp black peppercorn
1 1/2 tsp coriander seeds
1 1/2 tsp cumin seeds
1 1/2 tsp mustard seeds
1/2 tsp whole cloves
1/2 tsp fennel seeds
4 green cardamom pods
1 1/2 inch cinnamon stick, broken into small pieces
2 tbsp coconut flakes
10 - 12 whole dry red chilies
1 1/4 tsp salt
2 lbs beef tenderloin, trimmed and chopped into thin 2-inch slices
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/canola oil
1 medium onion finely slice
Toast spices in a dry skillet over medium-low heat for 3 - 5 minutes, stirring occasionally until mustard seeds begin to pop. Cool completely and then grind into a powder. I don't have a spice grinder so used my food processor. Mortar and pestle won't work since it's a pretty hefty blend.
In a large platter, mix the beef, yogurt, lemon juice, ginger and garlic paste and spice mix. Marinate for 2-3 hours, or overnight.
Heat oil in a large non-stick skillet over medium heat. Add onion slices and fry until caramelized, 7 - 10 minutes. Add the marinated beef and water; mix well and cover. Cook on stove on low heat for 3 to 4 hours until meat is tender. In full disclosure, I did not cook it for a full 3-4 hours. I slow-cooked it for about an hour on low heat till the water evaporated. Beyond that point, it began to stick in my pan.
Garnish with onion, green chili, cilantro, ginger and lemon. Serve hot with naan.