Ingredients for Mughlai Beef Curry Mughlai Frezi
- 1 (13.5 oz) can full-fat coconut milk
- Lean Stewing Beef
- 2 tbsp ghee (clarified butter)
- Yellow Onions
- 4 cloves garlic, minced
- Ginger
- Ground Cumin
- Coriander
- Cayenne Pepper
- Turmeric
- Garam Masala
- Green Cardamom Pods
- Bay Leaves
- Cinnamon Sticks
- 2 tbsp tomato paste
- Salt to taste
- Plain Yogurt
- Fresh cilantro, chopped (for garnish)
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How to Make Mughlai Beef Curry Mughlai Frezi
- In a large heavy-bottomed pot, bring the coconut milk to a boil. Add the beef cubes.
- Cover and simmer over low heat for 40 minutes, or until the beef is almost tender.
- Carefully remove the beef cubes and set aside in a large bowl. Skim off any excess oil from the coconut milk and pour it over the beef to keep it moist.
- Clean and dry the pot. Return it to the stove and heat the ghee over medium-low heat.
- Fry the onion slices and minced garlic until light golden brown (about 5-7 minutes). Remove and set aside.
- Add all the spices to the ghee in the pot. Fry for 1 minute over low heat, stirring constantly to prevent burning.
- Add the beef cubes (reserving any remaining coconut liquid), and tomato paste. Fry until the mixture turns a rich brown color (about 8-10 minutes), stirring occasionally.
- Stir in the yogurt, salt, and fried onions. Cover and simmer for 20 minutes to allow the flavors to meld.
- If the curry becomes too thick, add a little of the reserved coconut liquid as needed.
- Remove from heat, garnish with fresh cilantro, and serve hot with rice and naan bread. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
27g
Fat
184g
Carbs
5g