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Burmese Curry

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

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

Instructions
 

  • 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.
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