Burmese Beef Curry with Potatoes
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
2 hrs
-
Resting Time
20 mins
-
Total Time
2 hrs 40 mins
-
Servings
4 servings (6 as part of a larger meal)
-
Calories
889 kcal
-
Course
Main Course
Burmese Beef Curry with Potatoes
Description
This Burmese Beef Curry begins by marinating beef cubes with paprika, turmeric, and salt to build foundational seasoning. Fresh ginger and lemongrass are sautéed to release fragrance and flavor before adding finely diced onions cooked slowly until most moisture evaporates. Garlic, Thai chiles, and bay leaves further enrich the base.
Beef is incorporated with fish sauce to deepen umami, then water is added to create a braising liquid. The curry simmers gently, allowing the beef to tenderize while absorbing the aromatic spices. Yukon Gold potatoes peel and cut into cubes are added to the pot to cook until soft, soaking up the curry flavors.
The final dish balances earthiness from turmeric and paprika with fresh spice from chiles and tang from optional lime wedges at serving. Chopped cilantro provides a bright herbaceous garnish. Lemongrass, bay leaves, and ginger slabs should be removed before eating as they are for flavoring only. This curry can be adapted to use lamb if desired.
Ingredients
- 2 ½ pounds beef stew meat
- 1 tablespoon paprika
- ½ teaspoon Turmeric ground
- 2 teaspoons salt
- 2 to 4 tablespoons canola oil start with less and add more if needed, or vegetable or other neutral-flavored oil
- 1 ounce ginger peeled and thickly sliced lengthwise into slabs, fresh
- 2 lemongrass cut into 2-inch pieces, stalks
- 2 ½ cups onion yellow or red, finely diced
- ⅓ cup garlic minced
- 1 to 3 Thai chile use 1 for a slightly milder curry--3 will be quite spicy, thinly sliced or 2 small dried chiles
- 2 bay leaf
- 2 tablespoons fish sauce
- 4 cups water
- 1 tablespoon Madras curry powder
- ¾ teaspoon garam masala
- 1 pound Yukon Gold potato peeled and cubed, about 4
- whole milk optional, or Greek yogurt, spoonful
- 1 cup cilantro for garnish, sprigs
- 1 lime cut into wedges, for garnish, or lemon
Instructions
- Trim away the sinew from the beef and cut the meat into ½-to-1-inch cubes. Transfer to a bowl and use your hands to mix with the paprika, turmeric, and salt. Let the beef marinate at room temperature while you prepare the other ingredients, or refrigerate overnight.
- In a 6-quart pot, heat the oil over medium-high heat. Add the ginger and cook until the edges become slightly browned, 2 minutes. Stir in the lemongrass and cook until slightly softened, 2 minutes.
- Add the onions, lower the heat to medium, and cook for 4 minutes, stirring often to keep the onions from sticking to the bottom of the pot. Stir in the garlic, chiles, and bay leaves. Decrease the heat to medium-low and cook, stirring often, until most of the water from the onions has been cooked out, about 10 minutes.
- Add the beef and fish sauce and stir to coat. Pour in the water. Increase the heat, bring to a boil, then lower to a gentle simmer (at this point I highly suggest taking a few minutes to skim the impurities and some of the excess oil from the surface–there was a lot of scum on mine). Cook, stirring occasionally, until the meat is beginning to become tender, about 1 ½ hours.
- Stir in the curry powder, garam masala, and potatoes. Pour in more water if the curry looks thick. Cook until the potatoes are tender, about 20 minutes more.
- Ideally, let the curry sit for at least 20 minutes before serving to allow the beef to soak in the curry flavor as it cools. Bring to a simmer before serving, and taste, adding more salt or fish sauce if desired. Stir in the yogurt. Serve with bowls of cilantro and lime wedges at the table.
Notes
- Lamb can be used instead of beef for a variant of this curry.
- Remove lemongrass stalks, bay leaves, and thick slices of ginger before serving, as these are included only to infuse flavor.
- Skim impurities from the surface during simmering to keep the curry clean in flavor and appearance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (6 as part of a larger meal)
Amount Per Serving
Calories 889 kcal
% Daily Value*
| Calories | 889kcal | 44% |
| Carbohydrates | 23g | 8% |
| Protein | 53g | 106% |
| Fat | 59g | 91% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 200mg | 67% |
| Sodium | 1718mg | 72% |
| Potassium | 101mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
