1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Wash and clean the steak; pat dry and set aside.
In a blender, combine yogurt, papaya, ginger paste, garlic paste, and salt and puree. Place the meat in a glass bowl and pour the yogurt mixture over it to completely coat the meat. Cover with plastic wrap and refrigerate overnight or for a minimum of 6 hours.
In a large non-stick skillet, over medium-low heat, evenly spray cooking oil for 3 seconds and place the marinated steak in the skillet. Add water to the steak bowl to mix all the remaining marinade from the sides and add the marinade to the skillet.
Turn the heat to high and bring the steak to a simmer. Once the dish simmers, reduce heat to low, cover, and cook for 2 to 3 hours. There should be a small amount of liquid left in the skillet to keep the steak moist.
Sprinkle roasted gram flour and stir quickly to avoid lumps; cover and cook for another 10 to 20 minutes or until the meat is tender when pierced with a fork.
Sprinkle garam masala on top and spray cooking oil for 3 seconds.
Garnish with jalapeño peppers, parsley, and lemon wedges.
4 servings
81g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content