Name: Amehnat (Country Style Beef)
Ingredients: 1/2 c Onion, chopped fine; 1 lg Garlic clove, chopped fine; 1/2 Inch fresh ginger, chopped fine; 1 ts Dried hot red chili flakes; 1/2 ts Salt; 2 ts Fish sauce (nam pya ye); 1/4 ts Ground turmeric; 1 tb Corn or peanut oil; 1 lb Boneless beef chuck, cut into 2-inch cubes; 1 c Water; 1 Stalk lemongrass, cut into 4 pieces, lightly pounded; 1 ts Tamarind paste, dissolved in; 2 tb Water, and strained through a metal seive

Much zeal is shown for the freedom of man’s will; little jealousy seems to be left for the freedom of God’s will. Men insist that it is unjust and tyrannical in God to control their wills, yet see nothing unjust, nothing proud, nothing Satanic in attempting to fetter and direct the will of God. Man, it seems, cannot have his own foolish will gratified, unless the all-wise God will consent to relinquish His! Such are some of the steps in the march of Atheism. Such are the preparations making in these last days by the wily usurper for dethroning the Eternal Jehovah.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains	Burmese	Burma, Beef	4	Servings

INGREDIENTS

1/2	c	Onion, chopped fine
1	lg	Garlic clove, chopped fine
1/2		Inch fresh ginger, chopped fine
1	ts	Dried hot red chili flakes
1/2	ts	Salt
2	ts	Fish sauce (nam pya ye)
1/4	ts	Ground turmeric
1	tb	Corn or peanut oil
1	lb	Boneless beef chuck, cut into 2-inch cubes
1	c	Water
1		Stalk lemongrass, cut into 4 pieces, lightly pounded
1	ts	Tamarind paste, dissolved in
2	tb	Water, and strained through a metal seive

INSTRUCTIONS

This dish is known as a 'slow cook' and is prepared over wood fires in the
villages.  Keeping the pan covered and simmering slowly ensures that the
flavors are sealed in. It is a typical method of village cooking.
Marinade: 1. Mix the marinade ingredients together; pour over been, and
marinate for 15 minutes.
2.  Put the beef and marinade in a pan, add the water and lemongrass, and
stir to mix.  Bring to a boil, cover, and simmer over low heat for about 1
1/2 hours. Do not uncover the pan until beef is almost tender. Shake the
pan once or twice during this time.
3.  When the beef is tender, add the tamarind liquid; adjust the salt if
necessary.  Cook the beef for 5 minutes more.
Serve warm with rice and other dishes.
From:  THE BURMESE KITCHEN by Copeland Marks and Aung Thein, Evans and
Company, Inc., New York.  1987. ISBN 0-87131-524-6 Posted by: Karin Brewer,
Cooking Echo, 9/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“He who angers you, controls you!”