Best Mughlai Beef Curry Mughlai Frezi Recipes

Mughlai Beef Curry (Mughlai Frezi) image

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!

Maqloobeh image

Provided by farahey_a

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 roasting chicken, cut into 8 pieces
1 head cauliflower, cut into medium-size pieces
1 eggplant, cut into half-inch slices
1 cup finely chopped onion
1 teaspoon minced garlic
4 cups rice (preferably basmati rice)
3 tablespoons spices (cumin, garlic powder, cinnamon, curry powder)
1/2 cup pine nuts
1/2 cup of peeled almonds
1 cup finely chopped fresh parsley, for garnish
2 tablespoons extra virgin olive oil
8 cups water
2 cups cooking oil

Steps:

In a large saucepan heat the olive oil, add the onion and garlic and cook for two minutes until tender.
Add the chicken, the mixed spices, and season with salt and pepper to taste. Cover with water and bring to a boil. Adjust the seasoning and let simmer until chicken is cooked (about 45 minutes).
While the chicken is cooking, heat the cooking oil in a frying pan.Cut the cauliflower into medium-size pieces and the eggplant into half-inch slices. Deep-fry the vegetables until they are golden brown.
When the chicken is done and you are finished frying the vegetables, drain the chicken stock in another saucepan and SAVE it. We will use this stock to cook the rice.
Rearrange the chicken in the bottom of the saucepan and arrange the fried cauliflower and eggplant on top of it. Add the rice and add the chicken stock. Cover and simmer until rice is cooked.
Remove the pan from the heat.
When you are ready to serve, remove the cover of the saucepan and put the serving tray on top of the saucepan. Flip the saucepan upside-down. Now, you have the saucepan upside-down on top of the serving tray. Slowly lift the saucepan up. All ingredients are now on the serving tray with rice at the bottom topped by the vegetables and the chicken.
Garnish with the chopped parsley.
Toast the pine-nuts and peeled almonds in couple of table spoons of cooking oil until they are gold. Drain the oil and garnish the tray with the nuts and the almonds.
Serve hot with salad and/or plain yogurt.

Spicy Indian Beef Curry image

Provided by Chef Punchin

Categories Curries

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 21

2 kg good quality lean rump steak, cut into cubes
sea salt & freshly ground black pepper
4 teaspoons garam masala
4 tablespoons natural yoghurt
4 -5 tablespoons light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5 cm knob fresh gingerroot, peeled and grated
4 tablespoons tomato puree
2 tablespoons caster sugar
2 (400 g) cans chopped tomatoes
800 ml beef stock
handful coriander, leaves separated, stalks finely chopped
6 -8 cardamom pods
15 -20 curry leaves
6 long chilies, finely chopped
4 teaspoons cumin seeds
4 teaspoons coriander seeds
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
4 teaspoons mild curry powder

Steps:

1.Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yoghurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
2. For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
3.Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelise the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
4.Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
5.To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.