Title: Ame hnat - very dry beef curry
 Categories: Beef, Ethnic, Tried and l
      Yield: 4 Servings
 
  1 1/2 lb Stewing steak
      2 lg Onions
      5 lg Cloves garlic
      2 ts Chopped fresh ginger
      1 ts Ground turmeric
      1 ts Chilli powder
      6 tb Light sesame oil or corn oil
    1/4 ts Ground black pepper
      2    Tender stalks lemon grass;
           -finely chopped or 4 strips
           -lemon rind
      1 c  Hot water
  1 1/2 ts Salt
      2 lg Onions; finely sliced and
           -fried until crisp and
           -brown-optional
 
  Cut beef into 5cm (2 inch) squares. Cook the garlic, ginger, onion,
  turmeric, chili powder in the oil. When well cooked and sizzling, add
  beef, pepper and lemon grass or rind. Continue frying slowly until
  all juices from the beef have completely evaporated and meat is
  brown. Add water and salt, cover and simmer until meat is tender,
  adding more water if necessary. Remove lid, raise heat and cook
  rapidly until the meat is oily-dry and well coated with the gravy.
  Garnish with fried onions.