Burmese Curry

  

July 3, 2015

Burmese Curry 5 0 5 1
  • Prep: 20 mins
  • Cook: 4 hrs
  • 20 mins

    4 hrs

    4 hrs 20 mins

  • Yields: 6

Ingredients

Spice Paste

3 tsp sweet paprika

3 tsp coriander powder

3 tsp cumin powder

2 tsp garam marsala

1 tsp ground ginger

1 tsp of turmeric

1 tsp salt

1 tsp chili powder or 1-2 chilies finely chopped (remove seeds if you don't want it too hot)

Combine with water to make 1 cup

Ingredents

2 tbs Olive Oil

2 large onions, cut 1 inch pieces

3 cloves garlic, minced

3 tsp yellow mustard seeds

750g – 1kg of stewing beef cut into cubes

Potato’s – as many as you want

1 lemon – juiced

Small tin peeled tomatoes

1 tbsp tomato paste

Approx ¼ - ½ cup water

Salt and pepper to taste

Crusty bread to serve

Directions

1You can use a searing slow cooker or deep frypan to start:

2

3Cook the onions, garlic and mustard seeds in the oil until soft.

4

5Add spice paste to onion mixture and stir well.

6

7Add meat and stir till until coated, then add remaining ingredients and stir to combine. Place in

8Slow cooker and cook on high for 4-6 hours or low for 6-8 hours.

9

10Serve with crusty bread.

Submitted by Terri

00:00

1 Review

Emily Fearne

October 8, 2017

This dish was fantastic, very authentic and easy to make. My father is Burmese and it tasted just as he would have made it from my childhood.

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