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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.