Ametha net aloo hin

Ametha net aloo hin

Beef and potato curry

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

Ingredients

Quantity Ingredient
2 large onions, chopped
5 large garlic cloves, chopped
2 teaspoons fresh ginger, finely grated
1 teaspoon ground turmeric
1 teaspoon chilli powder
250ml light sesame oil or corn oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
750g stewing steak, cut into 5 cm cubes
1 1/2 teaspoons salt, or to taste
375g potatoes, peeled and quartered

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 cumin and coriander, then add the beef and cook stirring for a few minutes to brown on all sides. Add the salt, potato and 500 ml water and simmer until the meat is tender and the potato is cooked.

Note

  • You can rub the cumin, coriander and salt into the beef before cooking if you prefer.

Variation

  • You can also make a beef and pumpkin curry (amétha net shwephayone thee hin). Simply replace the potato with pumpkin and omit the cumin and coriander – you will only need to use 250 ml water to cook until the pumpkin is soft. In place of pumpkin the following vegetables can be used: tomatoes, green beans, eggplant, peas, split peas, okra, cauliflower, kohlrabi, butter beans, broad beans, daikon.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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