5 from 12 votes
Pakistani Beef Roast With {Tandoori} Masala
Pakistani Beef Roast with Tandoori Masala features a chuck roast marinated overnight in a yogurt-spiced blend including garam masala, turmeric, amchoor, chili powders, ginger, garlic, and green chili paste. The roast is then seared and slow-cooked in the marinade and water until tender with a thick, flavorful gravy.
Prep Time
30 mins
Cook Time
3 hrs
Additional Time
12 hrs
Total Time
15 hrs 30 mins
Servings:
8
people
Calories:
572 kcal
Course:
Main Course
Cuisine:
Indian, American, British, Pakistani
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}
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 572
% 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.