Burmese Beef Curry

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 large onions, roughly chopped
• 5 garlic cloves
• 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 or 3 large potatoes
• 2 cups water

Recipe

• 1 place the onions, ginger and garlic in a food processor and process until smooth.
• 2 add the chili powder, and turmeric and paprika 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.