Tag: Pakistani
Pakistani Stewed Beef with Whole Spices
Pakistani Stewed Beef with Whole Spices
What we have here is some serious Pakistani home cooking at its best. Beef stew meat is stewed with an abundance of whole spices and aromatics. Once the meat is cooked down and the liquid has evaporated, yogurt is stirred in and cooked down even more. The beef is coated in the sauce instead of swimming in a heavy gravy. The stewed beef is garnished with cilantro and slivers of ginger. Eating this amazing dish will make you feel good inside. This dish can substitute lamb or chicken for the protein.
Servings: 4
Ingredients
- 1/2 cup vegetable oil
- 1 large onion finely chopped
- 10 dried Kashmiri chilies
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 8 whole cloves
- 3 black cardamom
- 3 cinnamon sticks
- 10 black peppercorns
- 1 head garlic peeled and minced
- 3 roma tomatoes chopped
- 3 green chilies finely chopped
- 2 lbs beef stew meat
- 2 cups water
- salt to taste
- 1 cup plain yogurt
Garnish
- cilantro chopped
- ginger peeled and julienned
Instructions
- Heat up cooking oil in a Dutch oven over medium heat. Sauté the onions for 10 minutes.
- Add in all of the whole spices and dried chilies. Sauté for 2-3 minutes until aromatic.
- Add in the tomatoes, garlic, and green chilies. Sauté for 5 minutes until the tomatoes cook down.
- Add in the beef stew meat. Brown for 5 minutes.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 90 minutes.
- Uncover the pot. Turn up the heat to medium high. Cook down until almost all of the liquid has evaporated. Season with salt.
- Stir in the yogurt.
- Cook for up to 10 minutes until the majority of the liquid has cooked down.
Mash Ki Daal
Mash Ki Daal
Mash ki daal is a lesser known daal eaten in Pakistani households. The particular daal used in this recipe is urid daal, which are split white maape beans. The daal is soaked then simmered with a tomato/onion/garlic masala. This type of daal is best garnished with green chilies, cilantro, and a knob of butter(omit if you want to keep this vegan); served with chapati to scoop up the lentils.
Ingredients
- 1/4 cup vegetable oil
- 1 medium onion finely chopped
- 5 garlic cloves minced
- 1” ginger minced
- 2 roma tomatoes
- 1 tsp salt
- 1/2 tsp Kashmiri chili powder
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 cup urid lentils soaked for 1 hour
- 2 cups water
Garnish
- green chilies finely chopped
- cilantro chopped
- butter optional
Instructions
- Heat up cooking oil in a pot over high heat. Sauté the onions, garlic, and ginger for 5 minutes.
- Add in the tomatoes and all of the seasonings. Sauté for 10 minutes until the tomatoes have completely cooked down. Add a couple splashes of water to help the process.
- Pour in the water and urid lentils. Bring to a boil. Cover. Reduce the heat to low. Simmer for 25 minutes.
- Adjust the salt to your liking. If the dal is too thick, add a little more water.
Pakistani Whipped Coffee
Pakistani Whipped Coffee
Also known as a Pakistani latte, this whipped coffee will change the way you start your morning. All you need is instant coffee(I like to use Nescafé), sugar, and a tbsp of hot water. Using an electric beater, whisk until the coffee mix thickens like whipped cream. What you’ve created is concentrated whipped coffee. Then add equal amounts of hot water and milk. Mix together and you have a whipped coffee. If you want iced coffee, add cold water and a few ice cubes.
Equipment
- electric beater
Ingredients
- 2 tsp instant coffee
- 1 tbsp hot water
- 2 tsp sugar
- 1/2 cup hot or cold water add ice for iced coffee
- 1/2 cup whole milk
Instructions
- Place the instant coffee, sugar, an a tbsp of hot water in the bottom of a coffee mug.
- Using a single electric beater, whip for 30 seconds until it is thick and frothy, similar to whipped cream.
- Pour in the water, hot or cold, and the milk. Mix with the whipped coffee. Garnish with a sprinkle of instant coffee.
