BURMESE BEEF CURRY
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.
Provided by JustJanS
Categories Curries
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place the onions, ginger and garlic in a food processor and process until smooth.
- Add the chili powder, and turmeric and paprika 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.
Nutrition Facts : Calories 204.6, Fat 10.7, SaturatedFat 1.4, Sodium 897.1, Carbohydrate 25.8, Fiber 4, Sugar 4.1, Protein 3.2
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