Beef and potato curry with Burmese okra

Ingredients for 4 servings:

• 800 g beef, for braising
• 4 m.-sized potatoes
• 300 g okra, small
• 2 onions, chopped
• 5 clove(s) garlic, chopped
• 1 tbsp ginger, chopped
• 1 tsp turmeric (powder)
• 1 tsp chili powder
• 4 tbsp oil or ghee
• 1 tsp cumin, freshly ground
• 300 ml beef broth (more if needed)
• 3 tbsp garlic, finely chopped chives, optional

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 40 minutes

Ametha Net Aloo

Cut the meat into 3 cm cubes. Peel and dice the potatoes. Trim the okra. Using a hand blender, process the onions, garlic, ginger, turmeric, and chili powder into a paste. Add a little oil if necessary. Heat the oil and fry the onion mixture over low heat for about 20 minutes, stirring frequently. Add a little water if necessary to prevent burning. When the paste is ready, it should be golden yellow. Add the meat and fry for 5 minutes, stirring occasionally. Add the cumin, salt, and water (or stock) (not all of it, add more if needed) and simmer for about 90 minutes. Now add the potatoes, and after another 15 minutes, add the okra. Cook for another 15 minutes. The dish shouldn’t have much sauce, so you may need to remove the lid for the last 30 minutes to allow any liquid to evaporate. Season with salt and a little sugar, sprinkle with garlic chives, and serve. Rice and cucumber raita go well with it.