Prep 20 mins
Cook 1 hr 15 mins
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 Naan). 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.
- 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
- 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 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!
This curry is so good! It's very aromatic. The spices blend perfectly. I added some red chili paste and also tried an Indian chapati recipe for the first time. I'm in a curry frenzy lately, and this Mughlai Beef made me happy :)
We really loved this, and you're absolutely correct, it is even better next day! I think next time I make it I will add less cayenne, though because my fiancee is sensitive to that. The beef was tender and delicious (I used pre-cut and tenderized stew beef). I also used whipping cream instead of yogurt, just because I'm not a huge fan of that yogurt tang thingy. Anyway, thanks so much for this fantastic recipe. I will make it over and over!
I made this curry but used 1tsp ground cinnamon instead of stick, omitted the cayenne pepper, used beef porterhouse steaks (simmered for 15 mins) and used coconut cream instead of milk. I added all the coconut cream at the end. Have to say this worked out great and really enjoyed the curry - not too hot for me and lovely and saucy. Thanks!!!