curry
curry

Burmese Curry

  

July 3, 2015

Burmese Curry 0 0 5 0
  • 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

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