Mughlai Beef Karhai Recipe
Mughlai Beef Karhai is a rich and flavorful dish that combines tender beef with aromatic spices.
Ingredients
- 4 cups Water
- 1 Kg Beef Mix Boti
- 1 Onion Large Sized
- 2 tbsp Ginger Garlic Crushed
- ½ tsp Turmeric
- Salt To Taste
- 2 Bay Leaves
- 1 Cinnamon Stick
- 8 - 10 Black Pepper Corns
- 1 Black Cardamom
- 2 Cloves
- 2 Green Cardamom
- 8 -10 Cashew Nuts
- 1 tbps Desiccated Coconut
- 3 - 4 Green Chillies
- Mint Leaves
- Coriander Leaves
- 2 - 3 tbsp Water
- ⅔ Oil 2/3 Cup or as required
- 3 - 4 Tomatoes medium sized (skin removed)
- Boiled Beef
- Salt to taste
- 1 tbsp Coriander crushed
- 1 tsp Red Chilli Powder
- 1 tsp Cumin Seeds crushed
- 1 tsp Chilli Flakes
- ½ tsp Garam Masala Powder
- 1 tbsp Karahi Masala
- ¼ tsp Black Pepper crushed
- Cashew Coconut Paste that you have already prepared.
- ½ cup Yogurt
- 150 ml Dairy Cream
- Green Chillies
- Ginger
Instructions
- Add water, beef mix boti, a large, diced onion, and crushed ginger garlic to a large cooking pot, Season the mixture with turmeric and salt to taste, ensuring a balanced flavour profile.
- Enhance the aroma with bay leaves, a cinnamon stick, black peppercorns, black cardamom, cloves, and green cardamoms. Bring the pot to a boil, reduce the heat, cover with a lid, and let the meat simmer until it becomes tender.
- Once the beef is tender, remove and discard the cinnamon, bay leaves, black cardamom, and cloves, as they have imparted their flavours and are no longer needed.
- Next, prepare a smooth cashew-coconut cream by grinding cashew nuts, desiccated coconut, green chillies, a handful of mint leaves, and some coriander leaves with water until you achieve a creamy consistency. Set this paste aside for later use.
- Continue cooking the boiled beef by heating 2/3 cup of oil, or as required, in a separate pan. Add medium-sized, skinless tomatoes to the oil and cook until they soften.
- Introduce the boiled beef to the pan, stirring to combine with the tomatoes. Gradually season the mixture with salt to taste, crushed coriander, red chilli powder, crushed cumin seeds, chilli flakes, garam masala powder, karahi masala, and crushed black pepper. Don't forget to stir cook the contents while adding the ingredients to the pot.
- Incorporate prepared cashew-coconut cream to add a rich, nutty flavour and a creamy texture to the dish. Finally, add yoghurt and stir in dairy cream for an indulgent finish, and add some sliced green chillies and julienned ginger for a final touch of heat and freshness.
- Cover the pot with a lid once more and allow the dish to simmer on a low flame for 2 minutes, letting the flavours meld together harmoniously. The result is a decadent beef dish with a symphony of spices and a velvety sauce that is sure to be a crowd-pleaser.
- Serve hot with naan or rice, and enjoy the depth of flavours that this recipe offers. Remember, the key to a successful dish is patience and attention to detail, allowing each ingredient to contribute its unique taste and aroma to the final creation. Bon appétit!