Burmese Classic Beef Curry(Amethar Hnat)
Will serve 6
This is a classic dish in Burma, it brings out a lot of my childhood memories. My mother used to serve this with coconut rice and onion salad. Typically, this dish will be covered with oil (also called Si Pyan). This is improvised, less oil but more onions.
Marinate the beef in the lemon, turmeric, salt and stock. The longer you can leave it, the better; overnight if possible.
Preheat the oven to 160° Celsius.
Use medium size sauce pan for this. Fry the onions, garlic, paprika and extra hot chilli powder. Add water, cover and let it simmer for 5 mins. Add the beef and stir until coated. Let it simmer for further 7 mins. Stir once in a while to make sure nothing sticks to the bottom.
Make sure there is enough liquid before cooking in the oven for 90 minutes, check it halfway to make sure it’s not too dry.
Reduce if necessary once it is out from the oven, this should have a think gravy, not watery. Garnish with fresh chilies and fried shallots.
Morrison’s Beef skirt is used for this recipe, it is a cheap cut but very flavoursome. My favourite cut for stews and slow cooking. Only the prep time is required. The rest gets cooked in the oven.