Burmese Meat Curry - အသားဟင်း a thaa hin

 

Burmese Meat Curry

I call this Meat Curry because the recipe can be used to cook any kind of meat. Beef Curry is called Ametha Hin and Pork Curry is called Wetha Hin. I used lamb leg, but I don't know what lamb is called in Burmese. One translation calls it Soetha Hin, but I'm not sure if that's correct.

The process is pretty simple and all the ingredients are readily available. Pieces of meat are marinated in a coarse paste of onions, garlic, tomatoes and paprika or soaked dried chilies. I used a pressure cooker to tenderize the meat for half an hour, but it can also be simmered on the stovetop for 2 hours. If a pressure cooker is used, it should be removed from the heat and left undisturbed (after the half hour of cooking) to de-pressurize naturally, which takes 15-20 minutes. After all the steam dissipates and depending on how much liquid remains, the curry needs to be simmered to reduce the gravy until the oil resurfaces.

Ingredients

2 lbs. beef, lamb or pork, cut into bite-size pieces

1/2 tsp. turmeric powder

1 tsp. paprika or chili powder

1 Tbsp. fish sauce

salt to taste

1/4 cup vegetable oil

1 large onion, peeled and sliced

1 large onion, peeled and quartered

8-10 garlic cloves, peeled

1 large tomato, diced

2 green chilies, minced

1/2 tsp. roasted and ground cumin seeds

1/2 tsp. sugar or to taste

1 handful cilantro, minced

2 cups water

Directions

1. Rinse meat thoroughly until water runs clear.
2. Bring water to a boil and blanch quartered onion and garlic for 4 minutes until softened.
3. Drain onions and garlic, leaving blanching liquid to simmer over low heat for later use.
4. Using a blender or mortar and pestle, make a coarse paste of blanched onions and garlic, tomatoes, green chilies and sugar. 
5. Stir fish sauce, turmeric powder, paprika powder and cumin powder into paste and rub paste into meat pieces. 
6. Add half the oil to meat, mix thoroughly and set aside.
7. Place pressure cooker or skillet over medium-high heat.
8. Add oil and fry sliced onions until translucent.
9. Add marinated meat and stir well to combine.
10. Stir-fry for 8 - 10 minutes to lightly sear the meat.
11. Add simmering liquid and stir.
12. Bring to a boil, cover and cook over medium-high heat for 5 minutes.
13. If using a pressure cooker, reduce heat to medium and simmer for 25 minutes, remove from heat and de-pressurize naturally. Remove cover and simmer for 15 minutes or until oil resurfaces.
14. If cooking on stovetop in a skillet, reduce heat to medium-low and simmer for 2 hours or until meat is soft and oil resurfaces. Stir periodically to prevent gravy from sticking to the bottom of skillet.
15. Adjust salt to taste, remove from heat and garnish with cilantro.

Best served over a mound of hot, steamed rice.