Saturday, February 9, 2008

Beef and Pumpkin Curry (Ametha Net Shwephayone Thee Hin)

  • 750 g Beef
  • 500 g Pumpkin
  • 2 Large onions
  • 5 Large garlic cloves
  • 2 teaspoons Chopped fresh ginger
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Chili powder
  • 8 tablespoons Light sesame oil
  • 1 cup Water
  • 1 1/2 teaspoons Salt or to taste
  • Cut beef into large squares.
  • Peel and cut pumpkin into 5 cm squares.
  • Place the onion, garlic, ginger, turmeric and chili powder into a food processor and process until a paste is formed.
  • Heat the oil in a deep-sided frying pan, carefully add the spicy paste (at this stage it will splutter), stir it into the oil, lower the heat and cook gently for about 10 minutes. If the mixture starts to burn, add a little water.
  • When the paste is cooked it should be a golden brown color and have oil around the edges.
  • When cooked and sizzling, add meat and fry slowly, stirring for a few minutes.
  • Add water and cook slowly with cover on pan until meat is nearly done.
  • Add salt and pumpkin and continue cooking until meat is tender and pumpkin is soft.

Pumpkin can be replaced with the following vegetables : Tomatoes, green beans, potatoes, eggplant, peas, split peas, okra, cauliflower, kohlrabi, butter beans, broad beans or white radish.

No comments: