Burmese Beef Curry

Burmese Beef Curry

sobota, 25 stycznia 2014

Burmese Beef Curry

Time: 1 hrs 35 mins

Ingredients

• 2 large onions, roughly chopped
• 5 cloves garlic
• 2 inches gingerroot, peeled
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 3 tablespoons oil
• 750 g beef steaks, cut into largish pieces,i used rump
• 1 1/2 teaspoons salt
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander powder
• 375 g potatoes, peeled quartered (about 3 large)
• 2 cups water

Directions

• 1 Place the onions, ginger and garlic in a food processor and process until smooth.
• 2 Add the chili powder, and turmeric and pulse until combined.
• 3 Heat the oil until smoking point is reached, then add the contents of the processor or blender.
• 4 Be very careful as this mix will splutter as it hits the very hot oil.
• 5 Stir into the oil, reduce the heat of your burner to low, cover, and cook for about 30 minutes.
• 6 You will need to stir fairly regularly, and be patient.
• 7 The mix will begin to evaporate, start to smell sweeter and eventually turn a redish brown, with the oil seperating to the edges.
• 8 It may take more than 30 minutes, like I said, be patient!
• 9 Mix the cumin, coriander and salt together and massage through the steak pieces.
• 10 Add the steak and potatoes to the onion mix, fry for a couple of minutes, then add the water.
• 11 Bring to the boil, stirring, then reduce the heat and cover.
• 12 Cook for about 30 minutes or until the potatoes are tender.
• 13 Remove the lid, increase the heat and cook for a further 15 minutes or until the sauce is thickened and reduced.
• 14 Serve over plain rice.