Burmese Beef and Potato Curry

Need

• 2 brown onion peeled and halved
• 4 cloves garlic
• 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

• Serve with

• 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

Do

1  

Place onion, garlic, ginger, chilli and EVOO into the Thermomix bowl. Chop 4 sec/speed 5. Saute 5 min/Varoma/speed 1/MC off.

2  

Add cumin, coriander, and chilli flakes. Saute 1 min/Varoma/speed 1/MC off.

3  

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.

4  

Add spinach, peas, spring onion and coriander. Cook 5 min/100/Reverse/speed soft.

5  

Serve with naan, steamed rice, yoghurt, coriander, spring onion, chilli, dried shallots and black sesame seeds.

Served with

• Saffron Turmeric Rice
• Garlic and Spring Onion Naan