Mughlai Beef Curry (Mughlai Frezi) Recipe

Name: Mughlai Beef Curry (Mughlai Frezi)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
Remove from heat, top with cilantro and enjoy!

1248

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Mughlai Beef Curry (Mughlai Frezi) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mughlai Beef Curry (Mughlai Frezi)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions