Burma beef curry recipe

39 ratings Rate
  • Serves 4
  • 30 mins to prepare and 1 hr 30 mins to cook
  • 597 calories / serving
  • Freezable
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
117453 HERO

Start by preparing a paste for the curry; combine the shallots, garlic, red chilli, ginger, lemongrass, sugar, fish sauce, soy sauce and seasoning in a food processor. Blitz until smooth. Heat the sunflower oil until hot in a large casserole dish.

Fry the paste for a minute, stirring frequently, then add the diced beef to the dish. Stir well to cover with the paste and continue to cook, stirring occasionally for 3-4 minutes. Cover the beef with the beef stock, then add the diced tomato and bring the mixture to the boil then reduce to a simmer.

Cover and simmer for 60-70 minutes until the beef is soft and tender. Meanwhile, prepare the yogurt sauce by whisking together the yogurt and lime juice until smooth. Stir in the cucumber and spring onion.

Season to taste, cover and chill until serving point. Place the rice in a large saucepan and cover with the boiling water and a little salt. Bring to the boil over a moderate heat, then cover and reduce to a simmer. Simmer for 15-20 minutes until the rice has absorbed the water, then remove from the heat allow to stand covered with the lid for a further 10 minutes. Fluff the grains of rice with a fork, then cover and keep warm.

When ready to serve, spoon the rice in a mound on a serving dish. Arrange the beef curry around the perimeter of the mound of rice. Garnish the top of the rice with the green chilli pepper and the coriander leaves. Spoon the yogurt onto a serving dish and garnish with salt, black pepper and lime wedges on the side.

Serve immediately.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • For the beef curry

  • 50ml sunflower oil
  • 750g Tesco fresh value diced beef
  • 2 plum tomatoes, de-seeded and finely diced
  • 2 small red chillies, de-seeded
  • 1 stalk lemongrass, chopped
  • 3 shallots, roughly chopped
  • 2 cloves garlic
  • 1 inch piece of ginger, peeled and roughly chopped
  • 1 tbsp soft light brown sugar
  • 1tbsp fish sauce
  • 1 tbsp soy sauce
  • For the beef curry

  • 400ml beef stock
  • For the rice

  • 200ml long-grain rice
  • 1/2 green chilli, de-seeded and diced
  • sprigs of coriander leaves, to garnish
  • For the yoghurt sauce

  • 200ml low-fat smooth yogurt
  • 1 cucumber, peeled, de-seeded and diced
  • a few spring onions, finely sliced
  • juice of 1/2 lime
  • salt
  • pepper
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 2511kj 597kcal 30%
  • Fat 21.3g 30%
  • Saturates 6.2g 31%
  • Sugars 12.1g 13%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 51.3g Protein 48.7g Fibre 1.9g

Convert

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.