Burmese Beef Curry Recipe #107334
This is based on a Charmane Soloman recipe. It's really important to be patient carrying out the initial frying. Altough the ingredients are simple, the initial frying provides the flavour. I serve this over rice, with fresh coriander to garnish.
by JustJanS
1¾ hours | 20 min prep
SERVES 4
- 2 large onions, roughly chopped
- 5 cloves garlic
- 2 inches gingerroot, peeled
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 3 tablespoons oil
- 750 g beef steaks, cut into largish pieces,i used rump
- 1 1/2 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander powder
- 375 g potatoes, peeled quartered (about 3 large)
- 2 cups water
- Place the onions, ginger and garlic in a food processor and process until smooth.
- Add the chili powder, and turmeric and pulse until combined.
- Heat the oil until smoking point is reached, then add the contents of the processor or blender.
- Be very careful as this mix will splutter as it hits the very hot oil.
- Stir into the oil, reduce the heat of your burner to low, cover, and cook for about 30 minutes.
- You will need to stir fairly regularly, and be patient.
- The mix will begin to evaporate, start to smell sweeter and eventually turn a redish brown, with the oil seperating to the edges.
- It may take more than 30 minutes, like I said, be patient!
- Mix the cumin, coriander and salt together and massage through the steak pieces.
- Add the steak and potatoes to the onion mix, fry for a couple of minutes, then add the water.
- Bring to the boil, stirring, then reduce the heat and cover.
- Cook for about 30 minutes or until the potatoes are tender.
- Remove the lid, increase the heat and cook for a further 15 minutes or until the sauce is thickened and reduced.
- Serve over plain rice.
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5 stars