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Photo of Burmese-style beef curry by WW

Burmese-style beef curry

Total Time
2 hr 40 min
20 min
2 hr 20 min
Slow cooked for one and half hours, the beef is so tender and infused with eight herbs and spices, you’ll be sure to enjoy every mouthful. Perfect for a Sunday night dinner.


Olive oil

1 tbs

Beef chuck steak, raw

400 g, (buy 500g), cut into 3cm pieces

Brown onion

2 large, sliced


4 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Fresh lemongrass

2 piece(s), bruised

Ground paprika

1 tbs

Chilli powder

2 tsp

Ground turmeric

1 tsp

Ground cumin

1 tsp

Ground coriander

1 tsp


2 large, finely chopped

Salt-reduced liquid beef stock

1 cup(s), (250ml)

Dry lentils

1 cup(s), (200g) French style (green)

Fresh coriander

½ cup(s), to serve


  1. 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.
  2. 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.
  3. Add beef, tomatoes, stock and 1 cup (250ml) water and bring to the boil. Bake, covered, for 1 hour 30 minutes.
  4. 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.


SERVING SUGGESTION: Steamed green beans, plus brown rice. TIP: Stir in 1 cup (120g) frozen peas in the last 5 minutes of cooking.