Mughlai Beef Curry (Mughlai Frezi)

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 recipe #56245). 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.

Dry Potato Curry

I found this delicious recipe in the Margaret Fulton Cookbook. I didn’t have any mustard seeds, so subbed a teaspoon of English mustard; and subbed a teaspoon of curry powder for the garam masala. We had it with a Thai red prawn curry and steamed rice, but it is often served as a main dish for vegetarian meals. Edited 16 December to include salt and paprika in ingredients.

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