Mughlai Beef Curry Mughlai Frezi Recipes

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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

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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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.
What are the best mughlai recipes?
Mutton Kadai is a Mughlai recipe ideal as a lunch or dinner recipe. Cumin seeds and bay leaves sauteed in a ginger-garlic onion paste gives this non-vegetarian recipe an amazing flavour. This mutton recipe is a flavourful dish which will be a bliss for all the non-veg lovers. Served with naan or chapatis, this dish is a perfect party recipe.
What is Mughlai chicken?
Mughlai chicken is a chicken curry from Mughlai cuisine. A delicious and creamy chicken curry cooked in onion-tomato gravy. Mughlai cuisine consists of dishes that were developed during the reign of the Mughal Empire. Basically, Mughlai cuisine is a mix of Persian cuisine and Indian cuisine.
What are the famous Mughlai dishes made in India?
If you love Korma, Keema, Kebabs, Pasanda, Haleem, Kachri Keema etc., then you are unquestionably a dedicated fan of Mughlai recipes. These are a few of the most famous Mughlai dishes made in India. If you are a fan of Mughlai cuisine and are looking for easy mughlai recipes, you are in the right place.

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