Burmese Indian curry beef
A Burmese Indian curry beef prepared by slow-cooking beef with spices, tomatoes, and coconut milk.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef | 1 | Kilogram |
| Onion | 2 | Count |
| Garlic | 4 | Clove |
| Ginger | 2 | Inch |
| Tomato | 3 | Count |
| Coconut Milk | 400 | Milliliter |
| Curry Powder | 3 | Tbsp |
| Cumin Seeds | 1 | Tsp |
| Coriander Seeds | 1 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Salt | 2 | Tsp |
| Vegetable Oil | 3 | Tbsp |
| Water | 500 | Milliliter |
| Fresh Cilantro | 1 | Bunch |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add cumin seeds and coriander seeds, sauté until fragrant.
- Add chopped onions, garlic, and ginger. Cook until onions are translucent.
- Stir in curry powder and turmeric powder, cook for 1 minute.
- Add beef cubes, cook until browned on all sides.
- Add chopped tomatoes and salt, cook until tomatoes are soft.
- Pour in coconut milk and water, bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Garnish with chopped fresh cilantro before serving.
Prep
- Thaw beef in the refrigerator overnight if frozen.
Kitchen equipment
Spice Grinder or Mortar and Pestle