Burmese Curry

Submitted by Terri

Burmese Curry

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Serving: 6
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes


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


  • 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


  • You can use a searing slow cooker or deep frypan to start:
  • Cook the onions, garlic and mustard seeds in the oil until soft.
  • Add spice paste to onion mixture and stir well.
  • Add meat and stir till until coated, then add remaining ingredients and stir to combine. Place in
  • Slow cooker and cook on high for 4-6 hours or low for 6-8 hours.
  • Serve with crusty bread.

3 thoughts on “Burmese Curry”

  1. 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.

  2. 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!

  3. This was a very enjoyable curry, made all the better for the real spices used. The low and slow (8.5 hours low) worked well but next time I’ll go even longer. Glad I finally tried this one after spotting it sometime ago,.

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