Wednesday, May 29, 2013

Rakhine Chile-Hot Meat and Potatoes

Considering this dish came from a Burmese cookbook, I was expecting something more exotic tasting. Instead, I got a rich, satisfying comfort meal. The beef and potatoes blend together to an almost creamy sauce with just a hint of heat and spice. I wasn't sure what to make of it at first, but found myself going back for more.

One year ago: Venison with Sour Cherry Sauce
Three years ago: Shaved Asparagus Pizza

Rakhine Chile-Hot Meat and Potatoes (from Burma)

1 lb ground beef
1 tsp salt
1/8 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tbsp minced galangal
2 tbsp peanut oil
1/4 cup minced shallots
1 tbsp minced ginger
3 medium potatoes (1 lb), peeled and cut into 1" cubes
1 - 2 cups water
3 green cayenne chiles, slit lengthwise
1 cup finely chopped tomatoes
1/2 tsp cayenne powder
1/4 tsp ground pepper

1. Mix meat with salt, turmeric, cumin, coriander, and galangal in bowl. Set aside for one hour for flavours to blend.
2. Place wok over medium heat. Add oil and toss in shallots and ginger. Cook until softened, 4 minutes.
3. Add potatoes and cook for 3 - 4 minutes or until lightly browned.
4. Increase heat to high, add 1 cup water and green chiles, cover, and bring to a boil. Lower heat and simmer for 10 minutes.
5. Add meat mixture and stir. Stir in tomatoes and cayenne powder. Simmer uncovered until meat is cooked, adding more water if you want it saucier.
6. Add black pepper and serve.

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