Beef and Potato Curry with Okra from Burma
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef, for braisin
- 4 medium potato (s)
- 300 g okra pods, small ones
- 2 onion (s), chopped
- 5 cloves garlic, chopped
- 1 tablespoon ginger, chopped
- 1 teaspoon turmeric, (powder)
- 1 teaspoon chili powder
- 4 tablespoon oil, or ghee
- 1 teaspoon cumin, freshly ground
- 300 ml beef broth, (possibly more for topping up)
- 3 tablespoon garlic, finely chopped chives, optional
Print Recipe
Pin Recipe Instructions
- Cut the meat into 3 cm cubes. Peel and dice the potatoes. Clean the okra pods.
- Use the magic wand to work the onions, garlic, ginger, turmeric and chili powder into a paste. Possibly add a little oil.
- Heat the oil and fry the onion mixture in it over low heat for about 20 minutes, stirring frequently. Possibly add a little water so that nothing burns. When the paste is done, it should be golden yellow.
- Add meat and stir-fry for 5 minutes. Add the cumin, salt and water (or stock) (not all, and add more if necessary) and simmer for approx. 90 minutes. Now add the potatoes and after another 15 minutes the okra pods. Cook for another 15 minutes.
- The dish shouldn`t have a lot of sauce, so you may have to remove the lid in the last ½ hour so that the liquid still evaporates.
- Season with salt and a little sugar, sprinkle with the garlic chives and serve. Rice and cucumber rraita go well with it.
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