recipes:main_dish:beef:burmese_dry_beef_curry
#burmese dry beef curry
* 1.5 lb Stewing steak
- 2 Large onions
- 5 Large cloves garlic
- 2 teaspoons Chopped fresh ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Chili powder
- 6 tablespoons Light sesame oil
- 1/4 teaspoon Ground black pepper
- 2 tender stalks Lemon grass
- 1 cup Hot water
- Salt to taste
- 2 Large onions, finely sliced
Technique
- Fry the onions until crisp and brown.
- Cut beef into 5 cm squares.
- Place the onion, garlic, ginger, turmeric and chili powder into a food processor and process until a paste is formed.
- Heat the oil in a deep-sided frying pan, carefully add the spicy paste (at this stage it will splutter), stir it into the oil, lower the heat and cook gently for about 10 minutes. If the mixture starts to burn, add a little water.
- When the paste is cooked it should be a golden brown color and have oil around the edges.
- When well cooked and sizzling, add beef, pepper and lemon grass.
- 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 and serve with white rice.
Source: http://www.asianonlinerecipes.com/online_recipes/burma/dry-beef-curry.php
recipes/main_dish/beef/burmese_dry_beef_curry.txt · Last modified: 2017/12/19 19:42 by admin