Braised Beef Curry
အမဲနှပ်
A slow-braised Burmese beef curry, cooked until the oil separates and rises to the surface. Serve with jasmine rice and mix the separated oil straight into it.
Ingredients
- Beef (chunks) — 500g
- Shallots — 3, sliced
- Garlic — 4 cloves, minced
- Ginger — 1 inch, grated
- Turmeric — ½ tsp
- Paprika — 1 tbsp
- Garam masala — ½ tsp
- Fish sauce — 2 tbsp
- Cooking oil — 4 tbsp
- Water — 400ml
- Salt — to taste
Method
- Marinate beef chunks with turmeric, paprika, garam masala, garlic, ginger, shallots, and salt. Let it sit for at least 30 mins or overnight.
- Heat cooking oil in a heavy pot.
- Add the marinated beef directly into the hot oil and stir until seared on all sides.
- Add fish sauce and water. Bring to a boil.
- Lower heat, cover, and braise for 40–50 minutes until the oil separates and rises to the surface.
- When the oil returns to the top, that’s when you know it’s done.
- Taste and season to your liking.
- Serve with steamed jasmine rice. Mix the separated oil directly into your rice.
