Burmese-style beef curry
Trimmed beef chuck steak
400 g, (buy 500g), cut into 3cm pieces
2 large, sliced
4 clove(s), crushed
1 tbs, finely grated
2 piece(s), bruised
2 large, finely chopped
Salt-reduced liquid beef stock
1 cup(s), (250ml)
1 cup(s), (200g) French style (green)
½ cup(s), to serve
- Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish over medium-high heat. Cook beef, turning, in batches, for 3–4 minutes until browned. Transfer to a bowl.
- Heat remaining oil in same pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, ginger, lemongrass, paprika, chilli, turmeric, cumin and ground coriander and cook, stirring, for 1 minute until fragrant.
- Add beef, tomatoes, stock and 1 cup (250ml) water and bring to the boil. Bake, covered, for 1 hour 30 minutes.
- Add lentils and bake, covered, for 30 minutes or until beef and lentils are tender (add up to 1 cup (250ml) water if curry is becoming too dry). Remove and discard lemongrass. Serve topped with fresh coriander.