Burmese Beef Curry Recipes

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BURMESE BEEF CURRY



Burmese Beef Curry image

This is based on a Charmane Soloman recipe. It's really important to be patient carrying out the initial frying. Altough the ingredients are simple, the initial frying provides the flavour. I serve this over rice, with fresh coriander to garnish.

Provided by JustJanS

Categories     Curries

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 204.6, Fat 10.7, SaturatedFat 1.4, Sodium 897.1, Carbohydrate 25.8, Fiber 4, Sugar 4.1, Protein 3.2

PERFECT BURMESE BEEF CURRY



Perfect Burmese Beef Curry image

This is a mild curry, from the Burmese coastal area. With only three spices this is an easy dish to prepare, and cook. It can be served with rice or noodles and as such makes a pleasant change.

Provided by Brian Holley

Categories     Curries

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs stewing beef, sliced into thin strips 1-inch long
4 tablespoons oil
2 large onions, sliced
4 garlic cloves, crushed and chopped
1 inch cube fresh ginger, grated
2 teaspoons turmeric
1/4 teaspoon chili powder
1 cup beef stock, made with a cube
2 teaspoons soy sauce
salt

Steps:

  • Heat the oil in a pot and fry the meat, onions, garlic, and ginger till the onions are golden brown.
  • Add the turmeric and chilli powder, stir and add the stock.
  • Bring to the boil, reduce heat and simmer till the meat is tender.
  • Add the soy sauce, and salt to taste.

Nutrition Facts : Calories 455.4, Fat 24.1, SaturatedFat 6.3, Cholesterol 145.2, Sodium 578.9, Carbohydrate 9.3, Fiber 1.6, Sugar 3.3, Protein 51.5

BURMESE CHICKEN CURRY



Burmese Chicken Curry image

A mildly spiced curry from Burma with a beautiful fish-infused sauce! Try it!!! Garam Masala can be found in most supermarkets in the spice section or from asian supermarkets. You can also make your own pretty easily. This meal is excellent served with rice and indian breads such as chapati, roti or naan.

Provided by Lee Jackson

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 8

Number Of Ingredients 15

2 ¼ pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
½ teaspoon garam masala
1 teaspoon salt
2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
½ teaspoon cayenne pepper
2 teaspoons paprika
2 tablespoons water
5 teaspoons corn oil
2 tomatoes, chopped
1 teaspoon minced lemon grass
1 tablespoon fish sauce
1 cup water

Steps:

  • Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste.
  • Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass, and fish sauce. Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 5 g, Cholesterol 77 mg, Fat 11.5 g, Fiber 1.3 g, Protein 22.3 g, SaturatedFat 2.7 g, Sodium 495.4 mg, Sugar 2.1 g

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