Curries are indispensable throughout much of Southeast Asia. Our history as part of the larger European spice trade introduced into local cultures a host of different aromatics and spices which are now used daily in most home kitchens. This recipe is for the Japanese version of meat curry, which is a rich, hearty dish with hints of apple and cinnamon. You can use beef, pork, chicken or even tofu. For this dish I used the store-bought curry roux which is pretty good.
Ingredients:
1 tbsp vegetable oil
2 tbsp butter
500 g stewing beef, such as chuck (substitute chicken thighs, pork cubes, or tofu if desired)
2 medium brown onions, chopped
2 cloves garlic, minced
1 bay leaf
2 carrots, cubed
3 medium potatoes, cubed
About 1 cup beef stock or water
1 box Japanese kare roux (also known as Vermont Curry mix)
1 tsp honey (optional)
Black pepper to taste
Heat non-stick skillet and add vegetable oil. Brown beef in batches on all sides, about 5-7 minutes, and remove from pan, reserving juices. Lower heat slightly, add butter. When bubbles subside, add in chopped onions and garlic and fry till aromatic. Return beef to pan, add stock and bay leaf, and bring to boil. Cover, lower heat and simmer for about 1 -1 1/2 hours until beef is fork tender. Add kare roux, stirring constantly until dissolved. Add potatoes and carrots, cover with additional water or stock and boil over low heat for about 20 minutes. Add honey and black pepper to taste. Serve hot.
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