MUGHLAI BEEF CURRY (MUGHLAI FREZI)
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
Yield 4-6 serving(s)
Number Of Ingredients 18
- 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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Oct 19, 2011 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
5/5 (8)Total Time 1 hr 40 minsServings 4-6
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Top Asked Questions
What is Mughlai fish curry?Mughlai Fish Curry is an easy-to-make non-vegetarian recipe that you can prepare for your loved ones in lunch or dinner. This Mughlai recipe is prepared using cod fish, lemon juice and blended well with a melange of ground aromatic spices.
How to cook Mughlai chicken curry?Turn down the heat to medium-low, cover the pan, and simmer the Mughlai Chicken curry for 10 minutes or until the chicken pieces are tender and cooked through. » Finish the dish — Finally, finish the Mughlai chicken curry with a swirl of cream, garnish with chopped cilantro leaves and serve alongside Tandoori garlic roti.
What is Mughlai cuisine?Brought by the Mughal Empire, this historical cuisine is an amalgamation of both Indian and Persian cuisines which is why it is known for its richness and melt-in-mouth textures. From chicken korma to shahi tukda, Mughlai cuisine has a lot to offer. Mughlai cuisine is known for its richness and variety of dishes.
How to cook beef in coconut milk?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.