Slow Cooker Dum Kay Pasanday (Masala-Rubbed Roast Beef)
Dum kay pasanday is a delicious masala-rubbed roast beef that is an excellent celebratory main, especially when served alongside piping hot naan.
Ingredients
Spice Rub
- 1 teaspoon black peppercorn
- 1 ½ teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ½ teaspoon whole cloves
- ½ teaspoon fennel seeds
- 4 green cardamom pods
- 1 inch cinnamon stick broken into small pieces
- 5 dried red chilies
Beef
- 2.2 lbs beef tenderloin trimmed and chopped into thin 2-inch slices
- 1 teaspoon salt or to taste
- ½ cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ¼ cup oil canola/sunflower/vegetable
- 1 medium onion thinly sliced
Instructions
- Toast spices in a dry skillet on medium-low heat for 3 - 5 minutes, stirring occasionally until mustard seeds begin to pop. Cool completely and then grind into a powder using a spice or coffee grinder.
- In a large platter, mix the beef, salt, yogurt, lemon juice, ginger and garlic paste and spice mix. Marinate for 2 hours, or more.
- Heat oil in a large non-stick skillet over medium heat. Add chopped onion and fry until caramelized, about 10 minutes.
- Add the marinated beef and cook on high heat till the meat is no longer pink, 5-7 minutes.
- Remove from stove. Place in Crock-Pot or any slow cooker, add 1 cup water. Cook on low heat for 6 hours or high heat for 3 hours. Serve warm.