Burmese Beef Curry

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“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.”
1hr 35mins

Ingredients Nutrition


  1. Place the onions, ginger and garlic in a food processor and process until smooth.
  2. Add the chili powder, and turmeric and paprika until combined.
  3. Heat the oil until smoking point is reached, then add the contents of the processor or blender.
  4. Be very careful as this mix will splutter as it hits the very hot oil.
  5. Stir into the oil, reduce the heat of your burner to low, cover, and cook for about 30 minutes.
  6. You will need to stir fairly regularly, and be patient.
  7. The mix will begin to evaporate, start to smell sweeter and eventually turn a redish brown, with the oil seperating to the edges.
  8. It may take more than 30 minutes, like I said, be patient!
  9. Mix the cumin, coriander and salt together and massage through the steak pieces.
  10. Add the steak and potatoes to the onion mix, fry for a couple of minutes, then add the water.
  11. Bring to the boil, stirring, then reduce the heat and cover.
  12. Cook for about 30 minutes or until the potatoes are tender.
  13. Remove the lid, increase the heat and cook for a further 15 minutes or until the sauce is thickened and reduced.
  14. Serve over plain rice.

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