Ame hnat - very dry beef curry

Yield: 4 Servings

Measure Ingredient
1½ pounds Stewing steak
2 larges Onions
5 larges Cloves garlic
2 teaspoons Chopped fresh ginger
1 teaspoon Ground turmeric
1 teaspoon Chilli powder
6 tablespoons Light sesame oil or corn oil
¼ teaspoon Ground black pepper
2 Tender stalks lemon grass; finely chopped or 4 strips lemon rind
1 cup Hot water
1½ teaspoon Salt
2 larges Onions; finely sliced and fried until crisp and brown-optional

Cut beef into 5cm (2 inch) squares. Cook the garlic, ginger, onion, turmeric, chili powder in the oil. When well cooked and sizzling, add beef, pepper and lemon grass or rind. Continue frying slowly until all juices from the beef have completely evaporated and meat is brown. Add water and salt, cover and simmer until meat is tender, adding more water if necessary. Remove lid, raise heat and cook rapidly until the meat is oily-dry and well coated with the gravy. Garnish with fried onions.

Recipe by: unknown TNT by Germaine Perry Posted to TNT - Prodigy's Recipe Exchange Newsletter by mail from texi <perrys@...> on Sep 18, 1997

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