Braised Beef Curry

Dinner | Burmese

Prep time: 25 min Cook time: 3 min Servings: 4

Ame Hnat is a Burmese braised beef curry, and this version comes from Corey and Imogin of Dahl Daddy. We made this curry for a pop up we did last year and it was definitely the favourite dish of the day. There aren’t that many Burmese recipes floating around so I’m honoured that Corey shared this one with me to share with you all.

The technique that defines the dish is cooking the aromatics until the oil splits: as moisture cooks out, the fat separates from the solids and the paste begins to fry rather than steam. This is when the fat-soluble flavour compounds in the turmeric, coriander and chilli fully release into the oil. The same split happens again at the end of the braise when you reduce the sauce uncovered, and it’s the clearest visual cue that the curry is ready.

The paste is blended from lemongrass, ginger, garlic, spring onion and coriander stems, which gets cooked into a heavy base of sliced onions, tomato paste, tomato purée, fish sauce and tamarind. Beef lard is the traditional fat; it has a higher smoke point than most plant oils and a neutral, slightly savoury character that suits a long spiced braise. The beef cooks low and slow for 2.5 hours: short ribs, shin and chuck all carry enough collagen to break down into gelatin over that time, which thickens the sauce naturally without any added starch.

Ingredient Notes

Beef lard: Beef lard has a higher smoke point than butter and a more neutral flavour than pork lard, which makes it well suited to a long, high-aromatic braise. Your butcher should be able to provide it; alternatively, render your own by cooking beef fat trimmings over low heat until the fat liquefies, then strain and cool. Peanut oil or another neutral oil is a reliable substitute if lard isn’t available.

Tamarind purée: Tamarind adds a concentrated, fruity sourness that rounds out the fish sauce and spices without the sharp edge of vinegar or lime. The purée form is ready to use straight from the jar. If you can only find tamarind paste or block, dissolve a small piece in warm water and press through a sieve before measuring. Start with the stated quantity and adjust the seasoning at the end.

Beef cut: Short ribs, shin and chuck all work here because they carry significant connective tissue and collagen, which converts to gelatin over a long braise and gives the sauce its body and gloss. Lean cuts like topside or rump are not suitable; they will dry out and turn grainy before the sauce has time to develop.

Equipment

Chopping board
Chef’s knife
Rolling pin (for bruising lemongrass)
Small food processor or blender (for paste)
Large heavy-based saucepan with lid
Wooden spoon
Ladle

Ingredients

120ml beef lard (or peanut oil/other neutral oil)
1 sprig curry leaves, leaves picked
1kg beef short ribs (or shin or chuck), deboned, cut into 5cm cubes
500g brown onions, sliced
1 tsp ground turmeric (3g)
15g tomato paste
350g tomato puree
60ml (3 tbsp) fish sauce (60ml)
30ml (1½ tbsp) tamarind purée
Paste
20g stick lemongrass white part only (whole one 40g)
20g spring onion, roughly chopped
60g piece of ginger
30g garlic cloves
25g coriander, stems and root only
1 sprig curry leaves, leaves picked
Seasoning
¼ tsp MSG
2 tsp paprika (5g)
1 tsp hot chilli powder (2.5g)
3 tsp ground coriander (6g)
To serve
coriander leaves
steamed rice
lime wedges

Directions

Make the paste
Blend all the paste ingredients into a rough paste using a small food processor or blender.
Cook the base
Heat the lard or oil in a large heavy based saucepan over medium heat. Add the curry leaves and cook, stirring occasionally for 2 minutes, until aromatic and starting to crisp.
Add onions and cook for 5 minutes, stirring until softened. Stir in turmeric and cook for 1 minute.
Stir in tomato paste and cook for another minute. Then add prepared curry paste and stir well to combine. Cook it out until it breaks down and the oil returns to the surface again.
Stir in the seasoning ingredients and fry for about 5 minutes until fragrant.
Add the tomato purée and fish sauce and cook for a further 2 minutes.
Add the beef
Add the beef to the saucepan and mix well until completely coated by the sauce. Stir in the tamarind and bring to a simmer.
Cover with a lid, reduce heat to low and cook for 2½ hours, stirring occasionally to prevent sticking.
Finish the curry
Once the beef is soft, turn the heat up slightly and cook, uncovered, to reduce the sauce.
Continue cooking until the oil splits again and the curry is thick and coats the beef.
Serve curry with steamed rice, coriander leaves and lime wedges.

Ingredients

Directions

Recipe notes