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    You are in: Home / Recipes / Burmese Beef Curry Recipe
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    Burmese Beef Curry

    Burmese Beef Curry. Photo by JustJanS

    1/3 Photos of Burmese Beef Curry

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    20 mins

    1 hrs 15 mins

    JustJanS's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on February 01, 2013

      55

      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 !

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 08, 2012

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 13, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Burmese Beef Curry

    Serving Size: 1 (305 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 204.6
     
    Calories from Fat 96
    46%
    Total Fat 10.6 g
    16%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 897.1 mg
    37%
    Total Carbohydrate 25.7 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 4.0 g
    16%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    gingerroot

    beef steaks

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