From the herby fare of the north to the fresh and spicy seafood along the western coastline, Myanmar has an endless choice of tasty ethnic cuisine. To try your hand at cooking a classic, Mon Ma Lay on 200 Oak Pon Seik, 1st Street, Mayangone, offers the following recipe.


1 onion, finely chopped
5 garlic cloves, crushed
5 cm-piece ginger, peeled and grated
2 teaspoons of chilli powder
1 teaspoon ground turmeric
1 teaspoons paprika
100 ml peanut oil
2 teaspoons tomato paste
1 kg boneless mutton, skin removed and diced
1 lemongrass stalk
100 g tamarind pulp concentrate
1 tablespoon fish sauce
3 teaspoons of caster sugar


Place the onion, garlic and ginger into a food processor or pound until it into a smooth paste.
Stir the chilli powder, turmeric, and paprika into the paste.
Over medium heat, heat the oil in a saucepan.
Add the onion mixture and tomato paste.
Stir for 15 minutes or until browned and the oil separates.
Add the mutton and season it with salt and pepper.
Add lemongrass and 160 ml of water.
Cook without the lid for one and a half hours or until the mutton is tender.
Extra water may be needed.
Add the tamarind, fish sauce and sugar.
Cook for 10 minutes more or until the liquid has evaporated and the oil has returned to the surface.

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