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Refugee Week runs from Sunday 19 June to Saturday 25 June. The theme for the week is “healing”.

Would you consider visiting an immigration detention centre or detention hotel that week to pray for asylum seekers? Alternatively, you may wish to host an afternoon tea and invite people who are seeking asylum and living in the community to pray with you for a just, humane and timely system for assessing claims for asylum. If there is a ministry of advocacy, care and support for asylum seekers in your parish, you may also wish to celebrate the week with them in an appropriate manner.

Share a Meal, Share a Story is a community fundraising initiative of the Refugee Council of Australia. We are all encouraging people to get together, share a delicious meal and share stories that help build empathy and understanding of refugee experiences.

In light of COVID-19, you can host your event either in-person or online. You could host a Zoom meeting where you share a story from our website and each eats a meal in your own home! The options can be as creative as you like! Send the Refugee Council of Australia your great ideas so they can share them – refugeweek[at]

Try a recommended recipes here or the one we have selected, below:

Noor’s Beef Curry – Rohingyan

Serves 4


  • 2 large onions
  • 1kg diced beef with bones
  • 1 large tomato
  • 2 diced potatoes
  • 1 tbsp garlic paste
  • 2 tbsp ginger paste
  • 1 tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 0.5 tbsp cumin powder
  • 3 tsp garam masala powder
  • 4 tbsp of any cooking oil
  • Optional garnishes: coriander & green chilli


  1. Heat oil on high heat in a large pot.
  2. Add onions, garlic paste and ginger paste. Stir for 2-3 minutes until brown.
  3. Add diced beef and bones and stir-fry for 2 minutes.
  4. Add turmeric powder, red chilli powder, coriander and cumin. Stir-fry for 2 minutes.
  5. Add in the garam masala and stir-fry for another 2 minutes.
  6. Add 1 cup of water and diced tomatoes and cook on high heat for 5 minutes.
  7. Slow cook on a low heat for around 1-2 hours. The longer it is slow-cooked the better it tastes.
  8. Add the potatoes in the last half an hour.
  9. Garnish with coriander and green chilli as preferred and serve with hot steamed rice.

Read more about Noor and what this recipe means to her!