Cook1 hr 15 mins
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.
- 2 large onions, roughly chopped
- 5 garlic cloves
- 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 or 3 large potatoes
- 2 cups water
- 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.
I've made this a couple of times, it's a truly outstanding , unique curry.Mild and comforting yet very exotic. It's now a staple in my kitchen , thank you for the wonderful recipe !
Omit the cumin and coriander powder. Substitute paprika and chilli powder with dried red chillies (Asian variety, NOT Mexican). Soak the dried red chillies in hot water for an hour or so and crush and pound them into a paste together with onion, ginger and garlic, and you have an authentic Burmese beef curry.
The described recipe has an Indian influence, as authentic Burmese curry never contains cumin, coriander powder or other spices. A drop of fish sauce will add more authenticity.
Add cilantro or coriander leaves at the end.
This is the way mother cooked the meat curries Burmese style.
I thought this dish would have more flavor. While very nice, it was a little bland. Next time I will increase the amount of chili powder, and perhaps add some parsley or cilantro at the end. My initial frying took about 45 minutes.