Dry Japanese Curry - Keema Curry Recipe

By No Recipes · 40 min

Ingredients

Instructions

1. Grate the onions, carrot, garlic and ginger into a pan and stir in the baking soda.
2. Bring to a boil over medium-high heat, then stir constantly until the liquid has evaporated and the mixture forms a thick paste (about 8 minutes).
3. Add the vegetable oil, lower the heat to medium and fry the paste until golden brown and shiny (about 1-2 minutes).
4. Add the curry powder and cocoa powder and stir quickly for about 30 seconds, taking care not to burn the spices.
5. Add the ground beef and break it up with the side of a spatula, working it into the paste (about 4 minutes).
6. Once the beef is cooked and crumbly, add the soy sauce, Worcestershire sauce, ketchup and salt. Stir-fry until well combined and most of the liquid has evaporated (about 1 minute).
7. Serve with rice, topped with the eggs cooked as you like (hot spring or sunny side up).

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