Amè Hnat. This dish features succulent pieces of beef marinated in a medley of spices, all cooked in a rich, bold gravy. Perfect for those who appreciate deep flavours and tender meat, this curry is a true delight.
Amè Hnat is a traditional Burmese curry known for its robust flavours and tender, melt-in-your-mouth beef. The dish is characterized by its aromatic spice blend and thick, luscious gravy, making it a comforting and hearty meal. It’s typically enjoyed with steamed rice or flatbreads, allowing the rich sauce to be soaked up perfectly.
Ingredients:
The Blend:
- 2 juicy tomatoes
- 3 large onions
- 2 spring onions
- 3 vibrant green chilies
- 1 cup fresh coriander with stalks
- 10 curry leaves
- Thumb-sized piece of ginger (unpeeled)
Marinated Beef:
- 1 kilogram good quality beef, cut into medium-sized chunks
- 1 tablespoon salt
- 2 teaspoons chili powder
- 2 tablespoons paprika powder
- 1 teaspoon turmeric
- 2 tablespoons coriander powder
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
Cooking:
- 1/4 cup oil
Garnish:
- Fresh coriander, chopped
Instructions:
Prepare the Blend:
- In a food processor, combine the tomatoes, large onions, spring onions, green chilies, fresh coriander, curry leaves, and ginger. Blend until well pulverized. This mixture should be fragrant and colourful.
Marinate the Beef:
- In a large bowl, add the beef chunks.
- Add the salt, chili powder, paprika powder, turmeric, coriander powder, garlic paste, and ginger paste.
- Mix thoroughly until the beef pieces are evenly coated with the spices. This is a quick marination process, so no need to let it sit for long.
Cook the Beef:
- In a medium heated pan, pour in the oil.
- Add the marinated beef to the pan. Fry for about 5 minutes, stirring constantly to prevent burning, until the spices come alive and the meat acquires a glorious colour.
- Once the beef is well-seared and aromatic, add the blended mixture to the pan.
- Mix thoroughly to ensure the blend is evenly distributed with the beef.
Simmer the Curry:
- Bring the mixture to a gentle boil.
- Cover with a lid and cook on low heat for 2 hours, or until the meat is fork-tender. This slow cooking process allows the flavours to meld beautifully.
- After 2 hours, increase the heat to reduce the liquid, achieving a deliciously thick gravy similar to a Malaysian Massaman curry but with a more luscious sauce.
Final Touches:
- Once the liquid is reduced and you have a rich, thick gravy, your Burmese Braised Beef Curry is ready.
- Garnish with a generous handful of fresh chopped coriander.
Serving Suggestions:
- Serve the Amè Hnat with steamed jasmine rice or warm flatbreads.
- Pair with a simple cucumber salad or pickles to balance the richness of the curry.
Tips for Perfect Amè Hnat:
- Quality Beef: Use good quality beef for the best results. Chuck or brisket works well as they become tender with slow cooking.
- Spice Control: Adjust the amount of chili powder and green chilies according to your heat preference.
- Consistency: If the gravy becomes too thick, add a bit of water or beef broth to adjust the consistency.
- Ginger: Leaving the ginger unpeeled adds an extra depth of flavour to the blend.
Burmese Braised Beef Curry (Amè Hnat)
Amè Hnat is a traditional Burmese curry known for its robust flavours and tender, melt-in-your-mouth beef. The dish is characterized by its aromatic spice blend and thick, luscious gravy, making it a comforting and hearty meal.
Ingredients
For the Blend:
For the Marinated Beef:
For Cooking:
For Garnish:
Instructions
Prepare the Blend:
-
In a food processor, combine the tomatoes, large onions, spring onions, green chilies, fresh coriander, curry leaves, and ginger. Blend until well pulverized. This mixture should be fragrant and colourful.
Marinate the Beef:
-
In a large bowl, add the beef chunks.
-
Add the salt, chili powder, paprika powder, turmeric, coriander powder, garlic paste, and ginger paste.
-
Mix thoroughly until the beef pieces are evenly coated with the spices. This is a quick marination process, so no need to let it sit for long.
Cook the Beef:
-
In a medium heated pan, pour in the oil.
-
Add the marinated beef to the pan. Fry for about 5 minutes, stirring constantly to prevent burning, until the spices come alive and the meat acquires a glorious colour.
-
Once the beef is well-seared and aromatic, add the blended mixture to the pan.
-
Mix thoroughly to ensure the blend is evenly distributed with the beef.
Simmer the Curry:
-
Bring the mixture to a gentle boil.
-
Cover with a lid and cook on low heat for 2 hours, or until the meat is fork-tender. This slow cooking process allows the flavours to meld beautifully.
-
After 2 hours, increase the heat to reduce the liquid, achieving a deliciously thick gravy similar to a Malaysian Massaman curry but with a more luscious sauce.
Final Touches:
-
Once the liquid is reduced and you have a rich, thick gravy, your Burmese Braised Beef Curry is ready.
-
Garnish with a generous handful of fresh chopped coriander.
Note
Quality Beef: Use good quality beef for the best results. Chuck or brisket works well as they become tender with slow cooking.
Spice Control: Adjust the amount of chili powder and green chilies according to your heat preference.
Consistency: If the gravy becomes too thick, add a bit of water or beef broth to adjust the consistency.
Ginger: Leaving the ginger unpeeled adds an extra depth of flavour to the blend.
