BURMESE YELLOW BEEF CURRY WITH SPLIT PEAS AND LOTUS ROOT

Serves
6
Prep (Mins)
25
Cook (Mins)
165
Difficulty
Medium
Ingredients.
  • 1½ kg chuck beef, diced
  • 2 sticks lemongrass
  • 5cm piece galangal
  • 10cm piece turmeric
  • 8 cloves garlic
  • 4 Kaffir lime leaves
  • 2 long red chillies, seeded
  • 1 Tbsp tamarind paste
  • 1 Tbsp dark sesame oil
  • ½ cup peanut oil
  • 8 eschalots, finely sliced
  • 4 cinnamon sticks
  • 6 star anise
  • 12 cardamom pods
  • ¼ cup fish sauce
  • 1L chicken stock
  • 2 x 400ml coconut cream
  • ½ cup yellow split peas, rinsed
  • 2 cups lotus roots, sliced
  • Jasmine rice, coriander, Thai basil and mint leaves, to serve
Method.
  • Combine the lemongrass, galangal, turmeric, garlic, lime leaves, chillies, tamarind, sesame oil and half the peanut oil in a blender and puree until smooth.
  • Heat the remaining peanut oil in a large heavy-based saucepan and fry the beef in batches until browned. Set aside, then fry the eschalots until softened. Return the beef, add the spices, fish sauce, stock and coconut cream. Simmer with the lid on for 2 hours.
  • Mix in the split peas and lotus root, then cook for 1 more hour until the peas are tender. Serve with rice and herbs.
Share:
Share on pinterest
Pinterest
Share on facebook
Facebook
Share on email
Email
Hungry for more?

Show us your Angus Reserve photos. We’d love to share them! Tag #angusreserve

Get social with us @angusreserve

“Nothing comes close to the quality or consistency of Angus Reserve”
- FAST ED (TV Presenter/Chef)
“TEXTBOOK MARBLING, LUSCIOUS JUICINESS & SILKY TENDERNESS. REFINED, GENEROUS & ADDICTIVE”
- ELAINE MILLAR (Chief Judge, RQFWS)