Title: Amehnat (Country Style Beef)
Categories: Burma, Beef
Yield: 4 Servings

1/2 c Onion, chopped fine
1 lg Garlic clove, chopped fine
1/2 Inch fresh ginger, chopped
-fine
1 ts Dried hot red chili flakes
1/2 ts Salt
2 ts Fish sauce (nam pya ye)
1/4 ts Ground turmeric
1 tb Corn or peanut oil
1 lb Boneless beef chuck, cut
-into 2-inch cubes
1 c Water
1 Stalk lemongrass, cut into 4
-pieces, lightly pounded
1 ts Tamarind paste, dissolved in
2 tb 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
1/2 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 0-87131-524-6 Posted by: Karin Brewer,
Cooking Echo, 9/92

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