Burmese Beef Curry (Ame hnat)


Another Burmese recipe in which you will be able to use any cuts of meat as this would be made with the cheapest cuts in Burma.  However, the end result is very tasty, but it does take more than three hours of cooking.  In this it is similar to the southern Thai Masaman.

Ingredients Serves 4
Beef (lean braising) 675 gm
Onions, coarsely chopped 2 large
Garlic, crushed 2 cloves
Ginger root, fresh, grated 2 tbspns
Vegetable oil 4 tbspns
Lime juice 1 lime
Salt and ground black pepper to taste

Cooking Method

Cut meat into 1.25 cm cubes.  In the wok place the oil and then stir-fry the beef till browned on all sides.  Add onions, garlic and ginger root and continue to stir-fry until the onion is transparent.

Boil some water and add 200 ml to the wok, stirring well and then add the lime juice.  Sprinkle salt and ground pepper as seasoning, cover the wok and reduce heat to simmer for three and a half hours.  Add small amounts of boiling water from time to time if necessary.  Finally allow the liquid to evaporate and serve in a warmed dish along with steamed rice.