Burmese-style beef curry
2
Points®
Total time: 2 hr 40 min • Prep: 20 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Beef chuck steak, raw
400 g, (buy 500g), cut into 3cm pieces
Brown onion
2 large, sliced
Garlic
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
Tomato(es)
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
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.