Pakistani Beef Roast With {Tandoori} Masala
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Additional Time
12 hrs
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Total Time
15 hrs 30 mins
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Servings
8 people
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Calories
572 kcal
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Course
Main Course
Pakistani Beef Roast With {Tandoori} Masala
Description
This recipe prepares a 3-pound chuck roast by first marinating it overnight in a combination of yogurt, ginger and garlic pastes, green chili paste, and a spice mix of garam masala, turmeric, amchoor powder, salt, Kashmiri and red chili powders. The marinade allows the spices to deeply penetrate the meat, tenderizing it and infusing bold flavors.
Cooking starts with searing the marinated roast in hot oil for a browned crust, then adding the marinade back along with water to partially cover the meat. The roast simmers covered on low heat for three hours, which slowly breaks down the connective tissue for a tender texture. Afterward, the liquid is reduced uncovered over high heat until it thickens into a rich gravy coating the beef.
This dish pairs well with rice or flatbreads to soak up the vibrant masala gravy. Variations in roast cut are possible, with chuck roast recommended for balance of tenderness and price, but other affordable roasts also work. For richer results, full-fat yogurt is preferred in the marinade.
During the final reduction, careful attention prevents scorching the gravy; the roast can be removed and covered to finish thickening the sauce separately if needed. Store-bought tandoori spice blends may substitute the individual dry spices with adjusted quantities.
Ingredients
- 3 lb chuck roast (SEE NOTES)
- 3 teaspoon garam masala
- ¾ teaspoon turmeric powder
- 3 teaspoon amchoor powder
- 3 teaspoon salt
- 3 teaspoon kashmiri chili powder
- 3 teaspoon red chili powder
- 3 teaspoon ginger paste
- 3 teaspoon garlic paste
- 3 green chilies (grind to a paste)
- 3 cups yogurt (SEE NOTES)
- ¾ cup neutral cooking oil SEE NOTES, generic cooking oil
Instructions
- Mix the yogurt, ginger, garlic, green chilies and all the spice powders in a bowl.
- Wash and pat your meat dry and poke some surface holes with a knife to allow the masala to really flavor the meat.
- Marinate the meat overnight in a tupperware with a tight lid.
- When you're ready to cook your roast, heat the oil in a large wide pot.
- Sear the meat on all sides till its a nice dark brown.
- Add in the remaining marinade and add enough water to cover the meat to the halfway point. Cover the pot and cook on high till the liquid starts to boil.
- Reduce the heat to a medium low and cook the roast covered for 3 hours.
- Uncover after 3 hours, turn the flame on high and cook till the liquid is reduced to a thick gravy {SEE NOTES}
Notes
- Chuck roast is preferred for tenderness and flavor, but other roasts like bottom or top round can be used as affordable alternatives; tenderloin works for special occasions.
- Full-fat yogurt gives a creamier gravy; non-fat yogurt can be used but Greek yogurt is not recommended as it may curdle.
- If short on time or ingredients, a store-bought tandoori spice powder can substitute the homemade spice mix; adjust quantities per package instructions.
- Use neutral oils like avocado or olive oil for searing the roast.
- When reducing the gravy at the end, if the meat starts to scorch, remove it and cover with foil, continuing to reduce the sauce separately to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 572 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 572kcal | 29% |
| Carbohydrates | 9g | 3% |
| Protein | 36g | 72% |
| Fat | 44g | 68% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 1134mg | 47% |
| Potassium | 749mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 149mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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