Burmese Stew
Tags: Asian Dinner Marinade
Yield: 4
- 2 to 2.5 lbs. of beef chuck roast or pork shoulder
- 2 tbsp. minced garlic (5 cloves)
- 2 tbsp. minced ginger (1½-inch ginger root)
- 1 tbsp. oil
- 1 tbsp. salt
- 1 tsp. turmeric powder
- 1 tbsp. paprika
- ½ tbsp. lemon juice
- 4 tbsp. oil
- 2 cup chopped onion (1 large white onion)
- 3 red potatoes (cut each into 8 pieces)
- 2 lemongrass stalks, lightly pounded
- 2 bay leaves
- 1 three-inch cinnamon stick
- 1 tsp. ground cumin
- 1 tsp. ground coriander seeds
- ½ tsp. ground cardamom
- ¼ tsp. ground black pepper
- 1/8 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- Trim the fat off the meat and cut into 1½-inch cubes.
- Combine them with minced garlic, ginger, salt, turmeric powder, paprika, lemon juice and 1 tablespoon of oil.
- Massage all the marinade in the meat.
- Let the meat marinate for at least 1 hour.
- Heat oil in a pot and sauté the chopped onions till caramelized.
- Add and sear the meat until all the excess water is gone and the meat is evenly brown on all sides, for about 10 minutes.
- Add a cup of water, lemongrass, bay leaves and cinnamon stick to the pot.
- Bring the heat up to a boil, then reduce it to medium-low for slow simmer.
- Cover and stew the meat for couple of hours, adding water as necessary.
- When the meat is tender, add and cook the potatoes for about 20 minutes until soft.
- After almost all the water evaporates and when you see the oil return to the surface, bring the heat up to medium-high and stir in the ground spice mix.
- Mix everything well, cover and cook more for 3 minutes.
- Remove the pot from heat and serve with rice on the side.
