Pasanda

Ingredients

• 2 lbs, steak, thin fillets
• 3-4 tomatoes, sliced
• 2-3 medium onions, minced
• 1 tsp papaya, minced
• 1 tsp minced ginger 
• 1 tsp minced garlic
• 1 ½ tsp cumin powder
• 1 tsp red chili powder
• ½ tsp vinegar
• 1 tbs oil
• 1 ½ cup water
• Salt to taste

RECIPE

1. Marinate the steak with red chili powder, cumin powder, ginger, garlic, papaya, salt, and vinegar overnight.
2. The next day, heat oil in a saucepan. Add the steak pieces, then top with minced onion and tomatoes. Cover and reduce the heat. Add in some water if needed. Let simmer for 2 hours or until the fillets are tender.
3. The remaining ingredients should be well-combined and have a thick, sauce-like consistency. Take caution that the steak fillets don’t burn. 
4. Heat oil in a skillet. Add in the fillets and sauce. Cook on medium heat until the oil separates. At that point, the sauce will be almost absorbed. 
5. Remove from heat and serve hot with julienned fries or grilled vegetables.

NOTES

Optional:

1. Cooking time varies depending on whether you are using an Instant Pot or a pressure cooker.