Pakistani Beef Recipes

Pakistani cuisine — Biryani, nihari, haleem, karahi — bold-spiced cuisine from the Indus plains and the Mughal kitchens — brings its own distinctive techniques and seasonings to every ingredient it touches. When Pakistani cooks work with beef, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, boiling and searing.

A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with garam masala, ginger-garlic paste, onion, cilantro, garlic and turmeric. The dishes here span pakistani classics ready in as little as 30 minutes to slower, more involved cooking that rewards a relaxed afternoon.