Burmese dry beef curry
This is not a curry in a hurry, having a long cooking time but the wait is well worth it. Do not attempt to serve to early as the meat will be to tough and ruin the experience. The dryness in the dish comes from the turmeric and the complete evaporation of any water leaving a coagulated heaven of rendered down beef, coated in the sesame oil and delicious paste. Always serve with white rice and fried onions – the crispier the better.
Servings:
Ingredients
- 15 ml Sesame oil (£0.10)
- 1 whole Onion peeled & chopped (£0.13)
- 5 cloves garlic peeled (£0.15)
- 20 grams ginger peeled & chopped (£0.06)
- 5 grams Turmeric teaspoon (£0.09)
- 3 grams chilli powder 1/2 teaspoon (£0.03)
- 1 whole Lemon zest & juice (£0.30)
- 5 grams Salt teaspoon (£0.01)
- 500 grams Stewing steak (£4.17)
- 12 grams Fresh coriander (£0.24)
- Extras
- 210 grams white rice (£0.40)
- 2 whole Onion peeled & sliced (£0.26)
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Prep Time: 15
Cook Time: 2 hrs
- Throw the garlic, ginger and 1 onion into a food processor. Add about 75ml of water and zap to make a paste.
- Heat sesame oil and add paste. Cook for 2 minutes, coating together then add the turmeric and chilli. Reduce the heat and cover for 10 minutes until an oily film appears at the edges. Add water if necessary to avoid sticking.
- Add beef, chopped to bite sized pieces and brown. Add enough water to cover the meat followed by salt and zest and juice of a lemon.
- Simmer then for at least 90 minutes or preferably longer until the beef has broken down.
- The water has to be evaporated before serving so make sure the mixture is sizzling in the pan in an oily coat. Add chopped coriander.
- Add about 400ml of water bring to the boil. Add rice, touch of salt, cover and reduce heat. Simmer for about 12 minutes.
Fry onions in Vegetable until golden and crisp.
- Put all the components together and serve.
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Thoroughly recommend this one. Freezes well too. And I seem to remember you serving this sliced mango which is heavenly. Yum
Thanks Becky. I think that must have been a mango salsa. I’ll knock one together next week and post it on the site. x
Fantastic recipe, had a real depth of flavour and was incredibly simple to make. Well worth the time it takes and doesn’t require the baby sitting a lot of other curries need. Goes really well with a lime pickle. 10/10, looking forward to trying more of your recipes.