Burmese Curry

Heat 2 tbsp of the oil in a deep casserole dish, over medium heat. Quickly fry half of the diced lamb (or vegetables) on all sides, until browned. Transfer the lamb to a side dish. Fry the remaining lamb, until browned, and also transfer to the side dish. Season with salt and pepper.

Put the ginger and garlic in a blender or food processor and blend well. Add the onions and blitz until finely minced.

Heat the remaining 2 tbsp of oil in a large saucepan, over medium heat.

Stir in the onion mixture and cook for 8-10mins, stirring often, until the mixture is dry, brown in patches, and paste-like.

Add the paprika, saffron (or turmeric), chilli powder, and tamari or soy sauce. Stir constantly and cook for 30secs-1min, don’t allow it to burn. Remove from the heat.

Add the meat or vegetables to the spice paste and mix well. Add the stock (see top tip below) and bring to a boil, stirring from time to time.

Reduce the heat and simmer until the meat is tender (up to 1hr). If cooking a vegetable curry, they will only need 30-40mins.

Garnish with coriander leaves and serve with brown rice and/ or vegetables.