Burmesebeefcurry Recipes

AFRICAN BEEF CURRY

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. , Serve with rice. Garnish with raisins, peanuts and coconut if desired.

AUTHENTIC BANGLADESHI BEEF CURRY

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
• Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
• Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

BEEF CURRY

Steps:

• Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
• Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
• Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
• Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

BURMESE BEEF CURRY

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.

PERFECT BURMESE BEEF CURRY

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.