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How to Make Burmese Curry of Beef with Potatoes Asian Cooking Recipe Cuisine
Recipe Makes for 6-8 Servings:
3 large onions, cut into eighths
5 large cloves, garlic, roughly chopped
2 tsp finely grated fresh ginger
4 tbsp peanut oil
2 tbsp dark sesame oil
1 tsp ground turmeric
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1.5 lb beef round or chuck, cut into 1-inch cubes
1 1/2 tsp salt or to taste
2 cups hot water
1 lb potatoes, peeled and quartered
Directions:
Process garlic, ginger and onions in a food processor until finely chopped.
In a saucepan, heat both oil until very hot and add the onion mixture. Turn the heat to low and place a lid on the pan. Add the ground spices and cook, stirring frequently, until the mixture smells fragrant. It may be necessary to add a little water from time to time to prevent the mixture from sticking to the base of the pan.
When the oil separates from the mass and shows around the edges and on top, add the meat and fry, stirring to coat with the spice and onion mixture.
Add salt and half the water, cover the pan and cook until beef is half done. Add the potatoes and remaining water and cook until the vegetables are tender.
Best served hot and with rice.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
3 large onions, cut into eighths
5 large cloves, garlic, roughly chopped
2 tsp finely grated fresh ginger
4 tbsp peanut oil
2 tbsp dark sesame oil
1 tsp ground turmeric
1 tsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1.5 lb beef round or chuck, cut into 1-inch cubes
1 1/2 tsp salt or to taste
2 cups hot water
1 lb potatoes, peeled and quartered
Directions:
Process garlic, ginger and onions in a food processor until finely chopped.
In a saucepan, heat both oil until very hot and add the onion mixture. Turn the heat to low and place a lid on the pan. Add the ground spices and cook, stirring frequently, until the mixture smells fragrant. It may be necessary to add a little water from time to time to prevent the mixture from sticking to the base of the pan.
When the oil separates from the mass and shows around the edges and on top, add the meat and fry, stirring to coat with the spice and onion mixture.
Add salt and half the water, cover the pan and cook until beef is half done. Add the potatoes and remaining water and cook until the vegetables are tender.
Best served hot and with rice.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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