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Submitted by saima on Mon, 06/09/2008 - 12:31.

INGREDIENTS

  • 30 ml vegetable oil
  • 2 g cumin seeds
  • 3 g salt
  • 1 g chili powder
  • 1 g lemon pepper
  • 2 tomatoes, chopped
  • 2 (15 ounce) cans garbanzo beans, drained
  • 15 ml lemon juice
  • 1 onion, chopped

READ REVIEWS (27)

DIRECTIONS

  1. In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
  2. Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
  3. Add in lemon juice and mix well; add onions and stir until they become soft.
  4. Remove from heat and place into a serving bowl; serve immediately.

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Submitted by saima on Mon, 06/23/2008 - 11:53.

INGREDIENTSPakistani Pot Roast Beef Fillets (Pasanday)

"This beef is marinated with the mixture of flavorful spices with yogurt, which gives the beef an exceptional flavor. This is one of a Pakistani common meat dish. Serve hot with pita or Pakistani flat bread (Naan
235 ml plain yogurt
6 g ginger garlic paste
6 g crushed red pepper flakes
1 g ground black cumin
1 g ground cloves
0.6 g ground turmeric
10 g salt
905 g round steak, cut into pieces
180 ml vegetable oil
1 medium onion, thinly sliced
20 ml lemon juice

1 bunch fresh cilantro, for garnish
4 fresh green chilies,

DIRECTIONS
In a medium bowl, combine yogurt, ginger garlic paste, pepper flakes, cumin, cloves, turmeric and salt. Mix in beef until evenly coated. Set aside for 15 minutes.
Heat oil in a large heavy skillet over medium-high heat. Fry onion until golden brown. Remove 1 tablespoon of onion, and set aside for garnish. Reduce heat to low. Place meat in skillet, cover, and cook until tender, about 25 minutes. Check every 10 minutes, and add water if necessary. Pour in lemon juice, and simmer for 10 minutes. Garnish with cilantro, green chiles, and reserved fried onion.