Burmese Beef and Potato Coconut Curry

Tender beef chunks and potatoes accented with aromatic spices, assorted hot chiles,

and unsweetened coconut milk meld together in this rich and satisfying stew.

For the stew:

5 Tablespoons peanut oil

2 pounds beef stew meat, cut in 1" cubes

2 medium onions, cut in large dice

4 cloves garlic, finely chopped

8 serrano chiles, stemmed and thinly sliced

5 jalapeños, stemmed, seeded and thinly sliced

1 Tablespoon ground cumin

1 Tablespoon ground coriander

2 teaspoons ground fennel seeds

2 teaspoons turmeric

1 1/2 teaspoons cayenne pepper

2 cans unsweetened coconut milk (13 1/2 ounces each)

1 cup water

3 medium boiling potatoes (about 1 pound total),

peeled and cut into 1/2-inch cubes

1/2 cup fresh lime juice

salt and pepper to taste

For garnish:

3 red serano chiles (or any other small red

chile pepper), stemmed and thinly sliced

½ cup fresh cilantro, finely chopped

In a very large nonstick pan, heat 2 Tablespoons of the oil over high heat. Add the beef and cook, stirring frequently, until browned on all sides. Remove with a slotted spoon and set aside.

In the same pan, add the remaining 3 Tablespoons of oil and heat until hot but not smoking. Add the onions, garlic, chiles, and spices and cook for 7 to 8 minutes, stirring frequently. Transfer to a large, heavy-bottomed pot and add the beef.

Cook the mixture over high heat for 3 minutes, stirring constantly.

Add the coconut milk and water and bring to a boil. Reduce the heat to moderate and cook 1 hour and 15 minutes, or until the meat is very tender.

Add the potatoes and lime juice and cook 10 to 12 minutes, or until the potatoes are tender when pierced with a fork. Season with salt and pepper.

Just before serving, garnish with the seranno chiles and cilantro.

May be served with steamed rice and stir-fried green beans.

Yield: 6 servings

source: "Turn It Up!" by Janet Hazen

(Chronicle Books, 1995)