MASALA POT ROAST / PAKISTANI PASANDAY
I read a recipe for this last week in a book in which I had flagged lots of recipes but never actually cooked from. It looked simple and delicious, and it’s what I came to mind first when Pot Roast won DOTQ.
The beef (I used chuck) is either cut into large chunks or slices and marinated for a short while with salt, ginger-garlic paste, a few spices, and yogurt. Onions are caramelized in the meantime, then the meat is added and cooked until it’s completely tender. That’s it, easy peasy.
Except… I had a stupid white onion because there were no red or yellow ones available, and instead of caramelizing they turned soggy, and took ages to brown (almost burned during the process). Ugh.
Anyway, it all worked out in the end. I did add potatoes – steak-cut, lightly fried separately so they didn’t fall apart, and added towards the end when the meat was almost done. I ate the pot roast with freshly-baked bread.
Absolutely fantastic, especially on a cold and rainy day. Lots of leftovers which I’m guessing will be even better tomorrow as the spices meld. (I did remove about a third of a cup of fat that was floating on top - visible in the corner.)
