Ame hnat

Ame hnat

Very dry beef curry

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 large onions, plus 2 extra, thinly sliced and deep-fried until crisp
5 large garlic cloves
2 teaspoons fresh ginger, finely grated
1 teaspoon ground turmeric
1 teaspoon chilli powder
125ml light sesame oil or corn oil
750g stewing steak, cut into 5 cm cubes
1/4 teaspoon freshly ground black pepper
2 stems lemongrass, sliced, white part only
or 4 strips lemon zest
1 1/2 teaspoons salt

Method

  1. Put the onion, garlic, ginger, turmeric and chilli powder into a food processor and process to a purée.
  2. Heat the sesame oil in a wok or large heavy-based frying pan and cook the onion mixture over low heat for 20 minutes, or until the oil returns and the mixture starts to stick to the pan. Add the beef, pepper and lemongrass and continue cooking slowly, until all of the juices from the beef have completely evaporated and the meat is brown. Add 250 ml hot water and the salt, cover, and simmer until the meat is tender, adding more water if necessary. Remove the lid, increase the heat and cook rapidly until the meat is oily-dry and well coated.
  3. Garnish with the fried onions and serve with white rice and accompaniments.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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