Burmese Beef and Potato Curry
A delicious curry can go a long way to making you feel very comforted during winter! This one has all the right elements, a little heat, the fragrant spices, colour, taste, sweetness, and those accompaniments! All make for the perfect night in. Curry on!
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- 2 brown onion peeled and halved
- 4 garlic cloves
- 40 Grams fresh ginger
- 3 red chilli plus more for garnish
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons ground cumin
- 2 Teaspoons ground coriander
- 1/2 Teaspoon dried red chilli flakes
- 500 Grams rump steak, cut into large 7-10 cm cubes
- 100 Grams tomato paste
- 4 potatoes, peeled and cubed
- 200 Grams liquid beef stock
- 1 Teaspoon pink salt flakes BUY
- Black Pepper to taste
- 100 Grams spinach leaves
- 200 Grams frozen peas
- 2 spring onions, sliced thinly. Plus more for garnish
- 1 Handful fresh coriander or cilantro leaves, plus more for garnish
- 1 Batch garlic and spring onion naan
- steamed rice
- plain yoghurt
- fresh coriander or cilantro leaves
- 1 spring onion, sliced thinly
- 1 red chilli thinly sliced
- 1 Tablespoon fried shallots
- 1 Teaspoon black sesame seeds
Place onion, garlic, ginger, chilli and EVOO into the Thermomix bowl. Chop 4 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.
Add cumin, coriander, and chilli flakes. Saute 1 min/Varoma/speed 1/MC off.
Add beef, tomato paste, stock, salt and pepper. Cook 30 min/100/Reverse/speed soft. Add potatoes and cook 20 min/100/Reverse/speed soft.
Add spinach, peas, spring onion and coriander. Cook 5 min/100/Reverse/speed soft.
Serve with naan, steamed rice, yoghurt, coriander, spring onion, chilli, dried shallots and black sesame seeds.
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