Mudgeeraba Spices
Agra Beef & Coconut Curry Recipe
This North Indian curry originates from the where the Taj Mahal is located in India. This spicy beef curry, featuring coconut milk, is excellent used also with lamb, goat or chicken. This 180g jar will cook with approximately 7kg of meat, vegetables or seafood – 35 servings.
Ingredients
- 3 tbsp butter/ghee
- 2 medium onions, diced
- 6 cloves fresh garlic, diced
- 2 level tbsp Agra Beef & Coconut Curry Masala
- 2 inch piece fresh ginger, diced
- 1kg lean beef, diced or your preference
- 300ml coconut cream (full fat)
- 1 cup chopped tomatoes
- 1 1/2 tsp salt
Method
- Heat the ghee in a large pan until hot.
- Add the onion, ginger and garlic, sauté.
- Lower the heat, add the Agra Beef & Coconut Curry Masala to the pan, stir well and fry until aromatic.
- Add the meat and seal on high heat, stir well.
- Add the remaining ingredients.
- Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
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Mudgeeraba Spices