8 tablespoons peanut oil or grapeseed oil
1 kg beef cut into 5cm cubes
4 or 5 medium potatoes, quartered
For the base
5 cm piece of ginger
5 garlic cloves
2 tomatoes, roughly chopped
Small bunch of coriander – stems only
1 long red chilli
6 curry leaves
** Pounded in pestle and mortar to make a paste or roughly blitzed in a food processor**
1 teaspoon ground turmeric
1 teaspoon salt
½ tablespoon chicken or vegetable bouillon
3 tablespoons paprika
1 tablespoon ground coriander
Add the base ingredients along with 1 tablespoon of water to a blender or food processor or pound the ingredients in a pestle and mortar. Blitz or pound to make a rough paste.
Heat 4 tablespoons of the oil in a large saucepan over a medium-high heat and add the beef. Fry in batches for a few minutes, turning the cubes from time to time so they don’t stick to the pan and the meat caramelises and browns.
Transfer the meat from the pan to a dish and set aside. Add the remaining 4 tablespoons of oil to the pan used to brown the beef. Heat over a medium-high heat and add the onion-tomato paste. Add the seasonings, stir and then fry for 5 minutes until fragrant. Add the beef and 1.5 litres of water and cover the pan with a lid. Turn the heat down to medium-low and cook for 2½ hours until the beef is tender and falling apart, stirring occasionally to stop the curry from sticking to the base of the pan. Add and combine the potatoes in the curry for the last half hour and allow to cook to tender but not falling apart.
When it’s ready, serve the curry with steamed rice, any of the Burmese clear broth soups and a vegetable dish or salad to balance the richness. Goes especially well with Burma In Ya Belly’s condiments such as our Chilli & Shrimp Relish as well as our Crispy Prawn & Shallot Chilli Fry
ENJOY – HSA BA