Burmese Curry. This tasty Burmese Curry is a warm, spicy stew with soft beef, yummy potatoes, and bold spices. It’s like a hug in a bowl—easy to make in a slow cooker! Perfect for family dinners, it mixes sweet paprika, cumin, and fresh onions for big flavor. Serve with crunchy bread.
Serving: 6
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6
Spice Paste Ingredients
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3 tsp sweet paprika
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3 tsp coriander powder
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3 tsp cumin powder
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2 tsp garam masala
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1 tsp ground ginger
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1 tsp turmeric
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1 tsp salt
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1 tsp chili powder (or 1-2 chopped chilies without seeds if you like mild)
Mix with water to make 1 cup
Main Ingredients
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2 tbsp olive oil
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2 big onions, chopped in 1-inch pieces
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3 garlic cloves, chopped small
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3 tsp yellow mustard seeds
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750g–1kg stewing beef, cut into cubes
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Potatoes (use as many as you like)
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Juice from 1 lemon
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Small can of peeled tomatoes
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1 tbsp tomato paste
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¼–½ cup water
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Salt and pepper to taste
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Crusty bread for serving
Burmese Curry: Directions
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Use a hot slow cooker or big pan to start.
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Heat oil and cook onions, garlic, and mustard seeds until soft.
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Stir in the spice paste mix well.
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Add beef cubes and stir until covered in spices.
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Mix in potatoes, lemon juice, tomatoes, tomato paste, water, salt, and pepper.
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Put everything in the slow cooker. Cook on high for 4-6 hours or low for 6-8 hours.
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Serve hot with crusty bread!