Recipe - Amehnat (Country Style Beef)

One half cup Onion, chopped fine
1 lg Garlic clove, chopped fine
One half Inch fresh ginger, chopped
fine
1 teaspoon Dried hot red chili flakes
One half teaspoon Salt
2 teaspoon Fish sauce (nam pya ye)
One fourth teaspoon Ground turmeric
1 tablespoon Corn or peanut oil
1 pound Boneless beef chuck, cut
into 2inch cubes
1 cup Water
1 Stalk lemongrass, cut into 4
pieces, lightly pounded
1 teaspoon Tamarind paste, dissolved in
2 tablespoon Water, and strained through
a metal seive

This dish is known as a 'slow cook' and is prepared over wood fires in the
villages. Keeping the pan covered and simmering slowly ensures that the
flavors are sealed in. It is a typical method of village cooking.

Marinade: 1. Mix the marinade ingredients together; pour over been, and
marinate for 15 minutes.

2. Put the beef and marinade in a pan, add the water and lemongrass, and
stir to mix. Bring to a boil, cover, and simmer over low heat for about 1
One half hours. Do not uncover the pan until beef is almost tender. Shake the
pan once or twice during this time.

3. When the beef is tender, add the tamarind liquid; adjust the salt if
necessary. Cook the beef for 5 minutes more.

Serve warm with rice and other dishes.

From: THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
Company, Inc., New York. 1987. ISBN 0871315246 Posted by: Karin Brewer,
Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini