Burmese curry: Difference between revisions
Created page with "{{short description|Dishes in Burmese cuisine made with curry base}} {{Infobox food |name=Burmese curry |image=Myanma cuisine.jpg |image_size=250px |caption=A traditional meal featuring several Burmese curries. |alternate_name= |country=Myanmar (Burma) |region= |national_cuisine=Burmese cuisine |creator= |course=Entree |type=Curry |served= Hot or room temperature |main_ingredient=Curry base (onions, garlic, chilis, ginger, and..." |
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=== Goat and beef === | === Goat and beef === | ||
* Beef ''hnat'' ({{lang|my|အမဲနှပ်}}) – a braised beef curry similar to Indonesian [[rendang]] | * Beef ''hnat'' ({{lang|my|အမဲနှပ်}}) – a braised beef curry similar to Indonesian [[rendang]] | ||
* Goat ''hnat'' ({{lang|my|ဆိတ်သားနှပ်}}) – a braised goat curry spiced with ''masala'', cinnamon sticks, bay leaf, and cloves | * Goat ''hnat'' ({{lang|my|ဆိတ်သားနှပ်}}) – a braised goat curry spiced with ''masala'', cinnamon sticks, bay leaf, and cloves | ||
* Goat and chickpea curry ({{lang|my|ဆိတ်သားကုလားပဲချက်}}) | * Goat and chickpea curry ({{lang|my|ဆိတ်သားကုလားပဲချက်}}) | ||