Mughlaibeefcurrymughlaifrezi Recipes

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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

Categories     Curries

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 18



Mughlai Beef Curry (Mughlai Frezi) image

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!

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

MUGHLAI CHICKEN

Say no to greasy chicken gravy dishes. This traditional Mughlai recipe from my mum is quick, simple and great for beginners and experts alike.

Provided by WannabeChefMV

Categories     Curries

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 12



Mughlai Chicken image

Steps:

  • Boil chicken pieces in water along with 2 cloves of chopped garlic, ginger paste, salt and pepper.
  • Once chicken is boiled, take the pieces out of the stock. Set stock aside.
  • In a wok or deep cooking pan with lid, pour cooking oil and saute onions and garlic together.
  • Once the onions and garlic turn golden brown, add cumin seeds, chicken pieces, garam masala, and red chilli powder.
  • Stir fry this mixture for 4 minutes.
  • Now add half a cup of stock.
  • Also add yogurt to this mixture.
  • Cover and let this cook on medium heat for 20 minutes.
  • Check after 20 minutes to see if the oil is visible on the sides. That means you're done.
  • You can let your chicken a little more to thicken the gravy or serve right away with rice or bread.
  • Garnish with chopped corriander leaves.

1 kg chicken piece (thigh, breast, leg or any you prefer)
3 chopped garlic cloves
1 teaspoon ginger paste
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
1 teaspoon cumin seed
1 teaspoon red chili powder
1/2 teaspoon garam masala
1 tablespoon cooking oil
1 cup yogurt
1 sprig fresh coriander

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