Red Curry Beef With Roasted Potatoes

Pilot Abdul

Pilot Abdul and his family immigrated to the U.S. in 2015 and he brought with him the tastes of his “grandmother’s food.” Red Beef and Curry with Roasted potatoes is a dish that transports Abdul back in time to when his mother and grandmother would cook for him as a child. It’s a food tradition he hopes to pass along to his children. Abdul works in partnership with the global food collaboration program, Tables Cross Borders, where he brings his dishes to serve meals in local restaurants in Milwaukee. Burmese cuisine has its own district flavors with influences from its neighboring countries, including China, Thailand and India.

Print Recipe

Prep Time 45 mins

Cook Time 45 mins

Total Time 1 hr 30 mins

Course Main Course

Cuisine Burmese

Servings 4 people

Ingredients

10 ounces about 1 ¼ cup plain whole milk yogurt
1 pound boneless chuck roast fat trimmed and discarded
2 large potatoes Yukon Gold yellow or red, peeled and cubed
4-5 tablespoons canola oil
½ teaspoon vegetable seasoning
½ teaspoon salt
½ teaspoon turmeric
½ pack fresh cilantro chopped for garnish

Spice blend:

2 tablespoons garlic & ginger blended
½ teaspoon turmeric powder
1 tablespoon cumin seed
½ tablespoon salt
½ tablespoon vegetable seasoning
2 large shallots chopped
2 tablespoons red chili powder
4 whole dried red chiles such as Thai red or chiles de arbol broken in half
2 stalks lemongrass chopped
½ green bell pepper chopped
1 teaspoon poppy seed
1 stick cinnamon crushed
2 whole star anise
1 bay leaf

Instructions

Preheat oven to 360 degrees.
Trim and cube boneless beef stew meat and set aside.
Mix spices (garlic/ginger blend, turmeric, salt, vegetable seasoning, shallots, red chili powder, whole red chilies broken in half, cinnamon, lemongrass, green pepper, poppy seed, whole anise) with yogurt.
Pour spice blend over beef and let it marinate for 30 minutes.
Heat oil and cook marinated beef on low flame for 45 minutes until tender. Stir every 5-10 minutes.
While beef is cooking, place potatoes on baking sheet. Mix ½ teaspoon vegetable seasoning, ½ teaspoon salt and ½ teaspoon turmeric, then sprinkle mix over potatoes.
Put potatoes in the oven (360 degrees) and roast for 15 minutes.
Mix roasted potatoes with cooked tender beef and garnish with green bell pepper.
Garnish with cilantro and serve immediately.

Notes

Lemongrass can be tough to chop. Remove the root end and skinny part of stem, then peel and chop it like a scallion (removing tougher outer layers). If you like, bruise it with a heavy utensil (such as a meat tenderizer or rolling pin) to release the fragrant oils. For stew meat, choose a cut that won’t take too long to tenderize, such as round.