For Marination:
• Beef – 2 kg
• Ginger paste – 3 tbsp
• Garlic paste – 2 tbsp
• Cumin paste – 1 tbsp
• Coriander paste – 2 tsp
• Kashmiri chili powder – As needed
• Poppy seed paste – 1 tsp
• Nutmeg and mace powder or paste – 1 tsp
• Sour yogurt – 1 cup
• Onion paste – 1/2 cup
• Milk – 1 cup
• Roasted garam masala powder – 1 tsp
• Whole garam masala (cinnamon, cardamom, bay leaf, cloves) – 2-3 pieces of each
• Fried onions (beresta) – 1/2 cup
• Kewra essence – 1 tsp
• Salt – To taste
• Sugar – 1 tsp
• Oil – 1/2 cup
• Ghee – 1 tbsp
Preparing the Beef:
• Clean and wash the beef thoroughly. Drain all the water.
• Mix all the marination ingredients with the beef well and marinate for 2-3 hours.
Method:
1. Heat oil and ghee in a deep-bottomed pan. Fry the whole garam masala for a few seconds.
2. Add onion paste and sauté for a while.
3. Add the marinated beef, half of the fried onions, and salt. Cook on medium heat for 20-30 minutes.
4. After 30 minutes, add coconut milk and sugar, and mix well. Cover and cook for another 30-40 minutes or until the beef becomes tender.
5. Once done, add kewra essence and roasted garam masala powder. Cook for an additional 3-4 minutes.
Your delicious Moghlai Beef Curry is ready to serve! Enjoy with naan, paratha, or steamed rice.
