A Mae Tharr Hinn
Source of Recipe
the web
Recipe Introduction
Burmese Curry
List of Ingredients
Serves 4 - 6
1 1/2 lb (675 g) beef, cut into cubes
12 oz (340 g) potatoes, peeled and quartered
2 large onions
5 large cloves garlic
2 teaspoons (10 ml) chopped fresh ginger
1 teaspoon (5 ml) ground turmeric
1 teaspoon (5 ml) powdered chile
8 tablespoons (120 ml) light sesame oil or corn oil
1/2 teaspoon (3 ml) ground cumin
1/2 teaspoon (3 ml) ground coriander
1 1/2 teaspoons (10 g) salt or to taste
2 cups (480 ml) water
Puree and cook onion, garlic, ginger
Recipe
Puree and cook onion, garlic, ginger, chile, turmeric and oil as described above. When cooked and sizzling, add cumin and coriander, then add meat and fry; stirring for a few minutes. Add salt, about 2 cups water, potatoes and simmer slowly until meat is tender and potatoes are cooked.
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