MUGHLAI BEEF CURRY (MUGHLAI FREZI)

Mughlai Beef Curry (Mughlai Frezi) image

This is an authentic, richly flavoured Indian dish, guaranteed to impress any curry fan. It's even better the next day, so feel free to make it ahead of time. It makes a great meal served over a bed of rice and accompanied by a vegetarian curry or two. It's also wonderful with fresh baked naan bread (I recommend recipe #56245). Modified from Pranati Sen Gupta's "The Art of Indian Cuisine". IMPORTANT: Please take into consideration that this recipe was designed for tenderizing tough, lean cuts of beef (e.g. outside round, and other stewing cuts). If using a more tender cut, you must reduce the simmering time accordingly. For example, for sirloin steak, you should simmer the meat in the coconut milk for no more than 15 minutes.

Provided by Wisent

Categories Curries

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 18

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Ingredients

1 (400 ml) can coconut milk
2 lbs lean stewing beef, cut into 2 . 5cm cubes
3 tablespoons ghee
2 large yellow onions, sliced and quartered
6 garlic cloves, minced
1 1/2 teaspoons ginger, minced
1 1/4 teaspoons ground cumin
1 1/4 teaspoons coriander, freshly ground
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1/4 teaspoon garam masala
2 green cardamom pods, crushed
2 bay leaves
6 cm cinnamon sticks, broken in half
1 1/2 tablespoons tomato paste
1 teaspoon salt
1 cup plain yogurt
1/2 cup cilantro, chopped

Steps:

Bring coconut milk to a boil in a large heavy-bottomed pot (Dutch oven) and add beef cubes. Cover and simmer over low heat for about 40 minutes, or until almost tender. Lift out beef cubes and reserve in large bowl. Skim off any visible oil in the coconut milk, then pour over beef to keep the meat moist.
Clean and dry the heavy-bottomed pot, place it back on the stove and heat ghee on medium-low. Fry onion slices and garlic cloves until light golden, lift out and set aside.
Add all spices to remaining ghee in pan. Fry over low heat for one minute, stirring carefully to avoid scorching. Add beef cubes, reserving coconut liquid, and tomato paste, and fry until the mixture turns a rich brown colour, or about 8-10 minutes.
Stir in yogurt, add salt and fried onions, cover and simmer for 20 minutes to blend flavours. If curry becomes too thick, add reserved coconut liquid as is necessary.
Remove from heat, top with cilantro and enjoy!

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Tristan Trantham

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This curry was amazing! The flavors were incredible and the beef was so tender. I will definitely be making this again.

karen mcewan

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I followed the recipe exactly and the curry turned out great! The beef was tender and the sauce was flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy beef curry.

Ronna Buskirk

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This is the best beef curry I have ever had! The meat was so tender and the sauce was so rich and flavorful. I will definitely be making this again and again.

Sajid Khokhar

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I made this curry for my family and they loved it! The beef was so tender and the sauce was so flavorful. I will definitely be making this again.

Mariah Beitey

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This Mughlai beef curry is a delicious and flavorful dish that is perfect for a special occasion. The beef is tender and juicy, and the sauce is rich and creamy. I followed the recipe exactly and it turned out perfectly. I will definitely be making t

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