I made this dish last Friday and it came out so good that I had to share. I have some members of my family who lived in Rangoon, Burma for a few years (including my father) and this is very popular recipe that they savor. It's pronounced " Khausa"
Ingredients:
Lean Beef approx 1.5 pounds (cut into small 1/4 inch cubes) - You can substitute boneless, skinless chicken, lamb or pork to suit your taste buds.
1 large onion finely diced
1 large tomato finely diced
freshly minced ginger and garlic
freshly roasted and powdered cumin, corrainder and 1 stick of cinnamon along with a few pepper kernels
salt to taste
paprika about 1 tsp
chili powder about 1 tsp
Oil a few tbsp
Cook the beef curry by sauting the onions in oil until translucent. Next add the ginger, garlic and ground spices and roast them. Add the tomatoes and a glass of water. Add the beef, salt and cook it until the meat is tender. It takes hardly any time if you have a pressure cooker.
The gravy should be thick not watery.
Next make a coconut curry - This is not totally authentic since I modified it for my taste but it tasted awfully good so I am sharing it.
1/2 cup of besan (chick pea flour - this is definitely what the Burmeses use)
1 can of coconut milk
1 green chili finely chopped
4 cloves of garlic finely chopped
(The chili and garlic is not authentic but I love it so I added it)
3 tsps of oil
3 cups of water
salt to taste
Freshly chopped corrainder
In a saucepan add the oil. Once it's hot add the chili and garlic and reduce the heat. Saute it for a few seconds. Next add the besan and roast it on low heat for 15 minutes. Now add the 3 cups of water and let it all cook until it's nice and thick. Next add the coconut milk and a little bit more water if it's too thick (the texture should resemble a corn soup). Cover and cook for 15 minutes or so. Stir in some freshly chopped corrainder and reserve
Boil some spaghetti (I like to break each spaghetti strand into 3 for ease of eating in this dish). Drain and here is how you assemble the dish.
Add some freshly cooked spaghetti to a bowl, Next add a nice dollop of the meat curry. Pour the coconut curry over it. Garnish with some fresh corrainder, thinly julianned ginger, crispy fried onions (available in Indian stores) and a wedge of lime.
It seems like a lot of work but it's not. I made this entire meal from start to finish in less than an hour.
Ingredients:
Lean Beef approx 1.5 pounds (cut into small 1/4 inch cubes) - You can substitute boneless, skinless chicken, lamb or pork to suit your taste buds.
1 large onion finely diced
1 large tomato finely diced
freshly minced ginger and garlic
freshly roasted and powdered cumin, corrainder and 1 stick of cinnamon along with a few pepper kernels
salt to taste
paprika about 1 tsp
chili powder about 1 tsp
Oil a few tbsp
Cook the beef curry by sauting the onions in oil until translucent. Next add the ginger, garlic and ground spices and roast them. Add the tomatoes and a glass of water. Add the beef, salt and cook it until the meat is tender. It takes hardly any time if you have a pressure cooker.
The gravy should be thick not watery.
Next make a coconut curry - This is not totally authentic since I modified it for my taste but it tasted awfully good so I am sharing it.
1/2 cup of besan (chick pea flour - this is definitely what the Burmeses use)
1 can of coconut milk
1 green chili finely chopped
4 cloves of garlic finely chopped
(The chili and garlic is not authentic but I love it so I added it)
3 tsps of oil
3 cups of water
salt to taste
Freshly chopped corrainder
In a saucepan add the oil. Once it's hot add the chili and garlic and reduce the heat. Saute it for a few seconds. Next add the besan and roast it on low heat for 15 minutes. Now add the 3 cups of water and let it all cook until it's nice and thick. Next add the coconut milk and a little bit more water if it's too thick (the texture should resemble a corn soup). Cover and cook for 15 minutes or so. Stir in some freshly chopped corrainder and reserve
Boil some spaghetti (I like to break each spaghetti strand into 3 for ease of eating in this dish). Drain and here is how you assemble the dish.
Add some freshly cooked spaghetti to a bowl, Next add a nice dollop of the meat curry. Pour the coconut curry over it. Garnish with some fresh corrainder, thinly julianned ginger, crispy fried onions (available in Indian stores) and a wedge of lime.
It seems like a lot of work but it's not. I made this entire meal from start to finish in less than an hour.