Pakistani Beef Roast With {Tandoori} Masala

5 from 3 votes

Pakistani Beef Roast With {Tandoori} Masala

Pakistani Beef Roast With {Tandoori} Masala is a delicious fork tender roast beef marinated in a traditional Pakistani tandoori spice blend

Prep Time30

Cook Time3

marination time12

Total Time15 30

Course: Main Course

Cuisine: American, British, Indian, Pakistani

Keyword: Holiday Roast, pakistani style roast beef, Pot Roast, roast beef, sunday roast, Tandoori Roast

Servings: people

Calories: 572kcal

Author: Nosheen Babar

Ingredients

3 lb chuck roast (SEE NOTES)
3 tsp garam masala
¾ tsp turmeric powder
3 tsp amchoor powder
3 tsp salt
3 tsp kashmiri chili powder
3 tsp red chili powder
3 tsp ginger paste
3 tsp garlic paste
3 green chilies (grind to a paste)
3 cups yogurt (SEE NOTES)
¾ cup cooking oil (SEE NOTES)

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 - I like to use chuck roast for my recipe but Bottom Round Rump Roast, Top Round Roast, Eye of Round Roast and Bottom Round Roast are all good affordable options as well. For a special occasion tenderloin works really well!

Spices - If you're in a hurry or have trouble sourcing ingredients, you can substitute a store bought tandoori spice powder blend to replace the dry spices above. Since these blends vary in strength by brand, follow recipe instructions on the box to figure out how much to use per pound of meat.

Yogurt - I like to use full fat yogurt as it results in a creamier gravy, but if you're counting calories or can't source it, feel free to use the non fat variety. However, I don't recommend Greek yogurt, as it tends to curdle when cooked.

Cooking Oil - I always use avocado or olive oil but you can use your preferred variety.

Thickening The Gravy - At the end, as you turn the flame on high to thicken the gravy, the meat may start scorching at the bottom. If that starts happening, remove the roast and cover it with foil and continue to thicken the masala.

Nutrition