Burmese Beef and Pumpkin Curry Recipes

Ingredients :

3 tbsp sesame oil

2 tsp dried chili flakes

1 tsp turmeric

625g (1.25 lb) sirloin steak, cut into 2.5cm (1 inch) cubes

300ml (1/2 pint) beef stock

1 tsp palm sugar or soft brown sugar

500g (1 lb) pumpkin, peeled, deseeded and cut into 2.5 cm (1 inch) cubes

1/2 tsp salt

1.5cm (3/4 inch) piece of fresh root ginger, peeled and finely shredded, to garnish (optional)

Spice paste -

2 large onions, chopped

4 garlic cloves, chopped

2 stalks of lemon grass, chopped

2.5cm (1 inch) piece of fresh root ginger, chopped

To garnish -

fresh chopped ginger

Method :

Place the spice paste ingredients in a blender or food processor and blend to a coarse paste. Heat the oil in a large flameproof casserole, add the spice paste and fry over a gentle heat, stirring for about 5 minutes or until softened. Add the chili flakes and turmeric and fry for a further 2 minutes.

Add the beef to the pan, stir well to coat the beef in the spice mixture and fry, stirring frequently, for 5 minutes. Add the stock and sugar to the pan and bring to the boil. Reduce the heat, cover the pan and cook the curry, stirring occasionally, for 35 minutes or until the beef is tender.

Add the pumpkin and salt to the pan, stir gently to mix, cover and cook for a further 10 minutes or until the pumpkin is tender. Taste and adjust the seasoning, if necessary. Serve the curry garnished with ginger, if liked.

Serves 4-6

Pumpkin works surprisingly well in curry dishes as its distinctive flavor is not lost amongst the spices. It also holds its shape although you need to be careful not to let it overcook or it will become mushy.

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