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Burmese Beef and Potato Curry
4 cloves garlic, coarsely chopped 2 large onions, coarsely chopped 40g/1½oz fresh ginger, peeled and coarsely chopped ¼ cup neutral oil 2 tbsp sesame oil 2 tsp ground coriander 2 tsp ground cumin ¼-½ tsp chilli flakes, to taste 400g/14oz beef mince/ground beef 2 tbsp tomato paste 4 potatoes, peeled and cut into 2cm/¾in dice 2-2½ cups water 1½ tsp salt ground black pepper, to taste 4 handfuls spinach leaves, destemmed and chopped if large 2 cups frozen peas 1 spring onion/scallion, very thinly sliced ¼ cup chopped coriander/cilantro or flat-leaf parsley leaves To serve (optional) steamed rice a little natural yoghurt coriander/cilantro sprigs fried shallots black sesame seeds
© Annabel Langbein Media
To serve (optional)
Combine garlic, onion, ginger and both oils in a food processor and whizz to a paste. Heat a large, heavy-based frypan or pot, add the onion mixture and spices and cook over a low heat, stirring now and then, until soft and starting to caramelise on the base of the pan.
Add beef and tomato paste and cook over a high heat, breaking up the beef with the back of a spoon, until no longer pink (6 minutes).
Add potatoes, 2 cups water, salt and pepper, cover and simmer until potatoes are tender (about 15-20 minutes), checking from time to time and adding more water if necessary if the pot begins to dry out.
Add spinach and peas, bring back to a simmer and cook until spinach is wilted (2 minutes). Adjust seasoning to taste and mix in spring onions and herbs.
Serve with steamed rice and garnish with a dollop of yoghurt, coriander, fried shallots and black sesame seeds, if desired.
For an even easer curry, use 1 tbsp curry powder in place of the ground coriander, ground cumin and chilli flakes.
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