Burmese Beef Curry

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This is based on a charmane soloman recipe. It's really important to be patient carrying out the initial frying. Altough the ingredients are simple, the initial frying provides the flavour. I serve this over rice, with fresh coriander to garnish.

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Steps

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Place the onions , ginger and garlic in a food processor and process until smooth.

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Add the chili powder , and turmeric and paprika until combined.

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Heat the oil until smoking point is reached , then add the contents of the processor or blender.

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Be very careful as this mix will splutter as it hits the very hot oil.

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Stir into the oil , reduce the heat of your burner to low , cover , and cook for about 30 minutes.

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You will need to stir fairly regularly , and be patient.

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The mix will begin to evaporate , start to smell sweeter and eventually turn a redish brown , with the oil seperating to the edges.

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It may take more than 30 minutes , like i said , be patient !.

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Mix the cumin , coriander and salt together and massage through the steak pieces.

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Add the steak and potatoes to the onion mix , fry for a couple of minutes , then add the water.

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Bring to the boil , stirring , then reduce the heat and cover.

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Cook for about 30 minutes or until the potatoes are tender.

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Remove the lid , in.

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Ingredients

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onions, garlic cloves, gingerroot, chili powder, turmeric, paprika, oil, beef steaks, salt, cumin, coriander powder, potatoes, water