Chadian-style Beef Pasanda

Ingredients

In this Chadian adaptation of the Indian Pasanda, we incorporate Chadian spices such as African nutmeg, cloves, and African basil to infuse the dish with the flavors of the Sahel region. The cooking techniques and ingredients are adjusted to suit the Chadian culinary traditions, resulting in a unique and delicious variation of the original Indian recipe. We alse have the original recipe for Pasanda, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon African nutmeg 1 teaspoon African nutmeg
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon African basil 1/2 teaspoon African basil
• 1 cup (240ml) water 1 cup (240ml) water
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 7g (Sugars: 3g)
• Protein: 32g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the yogurt, ginger paste, minced garlic, ground coriander, ground cumin, ground turmeric, African nutmeg, ground cloves, and African basil. Mix well.
2. 2.
   Add the thinly sliced beef to the marinade and coat it evenly. Allow it to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
4. 4.
   Add the marinated beef to the pan and cook until it is browned on all sides.
5. 5.
   Pour in the water and season with salt. Stir well, cover the pan, and simmer on low heat for about 1 hour or until the beef is tender.
6. 6.
   Once the beef is cooked, garnish with fresh cilantro and serve hot with rice or flatbread.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or tenderloin. Thinly slice the beef against the grain to ensure tenderness.
• African nutmeg — African nutmeg has a milder flavor compared to regular nutmeg. If you can't find African nutmeg, you can substitute it with regular nutmeg, but use a smaller amount to avoid overpowering the dish.

Tips & Tricks

• For a spicier version, add a chopped chili pepper to the marinade.
• If you prefer a thicker sauce, you can add a tablespoon of tomato paste during the cooking process.
• Serve the Chadian-style Beef Pasanda with a side of couscous or millet for a complete Chadian meal experience.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Adjust the level of salt according to your taste preferences.

Serving advice

Chadian-style Beef Pasanda is best served hot, accompanied by steamed rice or traditional Chadian flatbread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, place the Chadian-style Beef Pasanda in the center of a large serving platter. Surround it with a ring of steamed rice or flatbread. Sprinkle fresh cilantro over the dish for an appealing touch of green.