Beef Curry Recipe
(Ame-tha Hin)
Burmese Recipes

The beef in this recipe needs to be marinated for at least 4 hours, preferably overnight. It is then cooked slowly with very little liquid, so it is best cooked in a heavy-based pan. Adjust the cooking time according to the quality of the meat.
 

Ingredients:

1 kg/2-21/4 lb
1 tbsp
1/2 tsp
1 tbsp
2
4
2.5 cm/1 inch
1 tsp
4 tbsp
3
2
5

 

braising steak, cut into 2.5 cm/1 inch cubes
shrimp-flavored soy sauce
turmeric powder
malt vinegar
medium onions, peeled and pounded
garlic cloves, peeled and crushed
piece of fresh root ginger, peeled and pounded
chili powder
vegetable oil
bay leaves
pieces of cinnamon stick
peppercorns
salt
 

Method:

1. Put the meat in a bowl with soy sauce, turmeric and vinegar. Mix well, then leaves to marinate for at least 4 hours, preferably overnight.
    

2. Mix together the onions, garlic, ginger and chili powder. Heat the oil in a large heavy pan, add the pounded mixture and stir-fry for 10 minutes or until the mixture begins to brown.
    

3. Add the beef, bay leaves, cinnamon and peppercorns and enough water to half cover the beef. Cover and simmer over low heat for about 45 minutes or until the meat is tender; stir in a little water if necessary during cooking.
    

4. Taste and adjust the seasoning towards the end of the cooking time, adding a little salt according to taste. Serve hot.

SERVES 4 to 6