Yin Yang Burmese Lamb - Curry recipe
The Burmese language does not have a word for curry, instead dishes are described by the cooking process this would be called, hsibyan (ဆီပြန်; oil separates, where as hin (ဟင်း) means protein dish served with rice.
Burmese curries are milder and make use of dried spices which seem used more sparsely than Indian Curries or Thai dishes may use. This lamb curry tho is delicious and easy, serve with rice.
Lamb diced
Turmeric and Garam masala 1sp each
Onion
Ginger or galangal
Cinnamon stick
Chillies to taste
Garlic
2 Cloves
Curry leaves
Dengie Mersh or Chilli powder to taste
Tomatoes
Potatoes
Method
Mix turmeric and garam masala 1sp each with the lamb and set aside.
Gently fry chopped onions in a little oil until clear, then add garlic and ginger and cinnamon, cloves, the lamb and fry for a couple of minutes then add curry leaves chilli powder and toms. Add chillies either whole if you like with the stalk on, if you want it mild or chop up. Fry for another couple of minutes then cover with water and simmer for an hour.
Then add the potatoes and simmer until they are done and serve.
The contrasting flavour profile of Burmese cuisine is broadly captured in the phrase chin ngan sat (ချဉ်ငံစပ်), which literally means "sour, salty, and spicy." A popular Burmese rhyme — "of all the fruit, the mango's the best; of all the meat, the pork's the best; and of all the vegetables, lahpet's (tea leaves are) the best" — which Wikipedia says sums up the traditional favourites.