Burmese Beef and Peanut Curry Recipes

Ingredients :

1 tsp salt

1 tbsp plaint flour

2 tsp turmeric

1 kg (2 lb) braising beef, cubed

4 tbsp vegetable oil

3 onions, finely chopped

4 garlic cloves, crushed

1 tsp paprika

1 tbsp ground coriander

2 tbsp garam masala

7.5cm (3 inch) piece of fresh root ginger, peeled and finely chopped

1 lemon grass stalk, finely chopped

flesh from 1 coconut, grated, or 50g (2 oz) desiccated coconut, soaked in warm water for 30 minutes

900ml (1.5 pints) water

4 tomatoes, quartered

salt and pepper

To serve -

3 tbsp roasted peanuts, chopped

2 tbsp balachaung (a hot Burmese condiment made from deep-fried shallots, garlic, chilies and dried shrimps)

Method :

Mix the salt, flour and turmeric together and sprinkle over the beef cubes in a bowl. Heat the oil in a large heavy-based frying pan and fry the onions until softened.

Add the garlic, paprika, coriander, garam masala, ginger and lemon grass and cook for 3-4 minutes or until the onion has browned. Remove from the pan. Add the beef, a few pieces at a time, and brown on all sides.

Return the onions and spices to the pan. Add the coconut, with the soaking water if applicable, the measured water and the tomatoes. Cover and simmer very gently for 90-120 minutes until the sauce has reduced and become thick and the meat is tender. Season to taste with salt and pepper. Serve sprinkled with peanuts and the balachaung.

Serves 4-6

This dish from the Shan state of north-east Burma is often accompanied by bean soup, fish curry, fried peanuts and coconut rice and is traditionally assembled in a large lacquerware bowl.

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