PERFECT BURMESE BEEF CURRY
This is a mild curry, from the Burmese coastal area. With only three spices this is an easy dish to prepare, and cook. It can be served with rice or noodles and as such makes a pleasant change.
Provided by Brian Holley
Categories Curries
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a pot and fry the meat, onions, garlic, and ginger till the onions are golden brown.
- Add the turmeric and chilli powder, stir and add the stock.
- Bring to the boil, reduce heat and simmer till the meat is tender.
- Add the soy sauce, and salt to taste.
Nutrition Facts : Calories 455.4, Fat 24.1, SaturatedFat 6.3, Cholesterol 145.2, Sodium 578.9, Carbohydrate 9.3, Fiber 1.6, Sugar 3.3, Protein 51.5
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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