July 3, 2015
4 hrs 20 mins
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
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
1You can use a searing slow cooker or deep frypan to start:
3Cook the onions, garlic and mustard seeds in the oil until soft.
5Add spice paste to onion mixture and stir well.
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.
10Serve with crusty bread.
Submitted by Terri
May 29, 2018
So I did this one yesterday…I used chicken instead of beef…and I stepped out of my comfort zone and used thigh! Omg! I’m converted! So much better than breast when you are not home to turn the cooker off so has to cook all day! This was delish! I’m on low carb eating so omitted the potatoes! Whole family loved this! Hubby especially loved the flavors!
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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