Good Healthy Dinner: Burmese Pumpkin, Beef, and Potato Curry

Good Healthy Dinner: Burmese Pumpkin, Beef, and Potato Curry- Burmese Curry may not be as complex as the Indians may, but they are so delicious and unique in flavor. Unlike the Indians, Burmese curries do not use curry powder and usually use less spices too. Additionally most common ingredients in Chinese cuisine (such as soy sauce, sesame oil and rice noodles) are part of Burmese cuisine while never look in the recipes of Indian chefs. To accompany the curry, noodles are preferred in Burmese cuisine, but in the Indian rice are more common.

Curry in Burmese cuisine is made with a sauce base consisting of turmeric, ginger, chili, onion and garlic. I came up with this recipe by combining two types of Burmese curry: meat and potato curry and pumpkin and beef curry. Traditionally, pumpkin curry pumpkin whole pieces ask, but I like the replacement of pumpkin puree for the pieces to create a creamier tanner. (Doing so also means that this curry can be enjoyed throughout the year.) The result is a fantastic explosion of complex flavors that you will love.

Tips: If not pressed for time recommends that you allow the curry to simmer for about 40 minutes or more. The meat will be very tender, fall apart easily also tastes better together, and give a tasty curry. Remember that when it comes to stews simmered longer allows all the flavors to blend very well.

INGREDIENTS

500 grams, 1-pound lean beef, or stew meat, cubed
1 large, peeled and quartered yellow onion
3 cloves of garlic, peeled
1 tablespoon chopped fresh ginger (make sure to peel first)
1 large fresh red chili *, stemmed and quartered
1.5 teaspoons of turmeric powder
1/2 teaspoon whole coriander seeds
1-teaspoon whole cumin seeds
1 teaspoon fine sea salt (adjust to taste)
1-tablespoon vegetable oil
2 large potatoes, peeled and cut into even bite size pieces
250 ml or 1-cup water
250 grams or 1 cup pumpkin puree
Boiled rice noodles or steamed white rice

Preparation time: 60 minutes

Total time: 60 minutes Yield: Serves 3-4

PREPARATION

Dry the beef cubes with paper towels and set aside. Place onion, garlic, ginger, chili pieces and all the spices in a blender and puree until smooth; aside.
Heat oil in a large frying pan and when hot add the meat and cook until browned, about 8 minutes. Remove meat from pan, but do not discard the remaining oil. Place the potato pieces and fry until they begin to soften, about 8 minutes or so. Next, gently pour the pureed ingredients into the pan and fry for 5 minutes. Then add the meat back to the pan along with the pumpkin puree and water. Stir to combine, cover and let simmer until potatoes and beef are soft and tender, about 20 minutes. Taste and adjust salt and / or spices if desired or necessary.
The recommended way to serve this curry noodle is boiled rice, but wheat noodles or steamed rice also have a delicious flavor. Just cook the rice noodles according to package ingredients, drain and serve the curry over or on the side of boiled noodles.