Mughlai beef is an authentic flavored subcontinent dish that is loved by all curry fans. Cooking Mughlai beef at home has always been about getting the flavors just right. This recipe is one that I can say is an absolute hit every single time with family and friends. The recipe of this Mughlai beef is surprisingly so easy to make, so don't hesitate to make it. It makes an extra ordinary dinner served over a bed of rice with curry. The dish tastes so delicious and brilliant when served with naan. This is a Pakistani beef recipe, Bakra Eid special that I am sharing here so do give it a try and have a good meal with your family.
In a pressure cooker add water, turmeric, salt, ginger garlic paste and mix well.
Add beef cubes, give a mix, let the water come to boil.
Put the lid of pressure cooker and pressure cook for 15-20 minutes or until meat is tender.
Uncover the lid of pressure cooker and dry out the water from beef completely. Keep it aside.
In a grinder add cashew nuts, dessicated coconut, green chillies, fresh mint and coriander leaves, lemon juice and water.
Blend well to make a fine paste.
In a mixing bowl add yogurt, fresh cream, prepared cashew paste, cumin powder, red chilli powder, coriander powder, garam masala powder, karahi gosht mix and combine everything well.
Add cooked beef cubes in this yogurt mixture and mix well.
In a wok add cooking oil and fry the beef cubes from all sides until golden brown. This will take about 4-5 minutes.
Take the beef out and keep aside.
In the same wok add some more cooking oil, add sliced onion and fry these until light golden in color.
Add the remaining yogurt mixture and combine well.
Add water, give a mix, cover the wok and and cook on low flame for 4-5 minutes. Stir the mixture in between.
Add dried fenugreek leaves and mix well.
Lastly add fried beef cubes, give a good mix, garnish with fresh coriander leaves.
Serve this Mughlai beef with rich gravy and enjoy.
