This home-style keema curry recipe uses a lot of vegetables. This recipe only uses basic spices, but the Worcestershire sauce has a variety of spices on its own, giving the curry a full flavor. Adding the hot spring egg makes it savory and smooth.
Ingredients (serves four):
Ground beef: 500g
Carrot (chopped): 1
Green pepper: 3
Coriander (chopped): appropriate amount
Stewed diced tomatoes: 1 cup
Garlic (chopped): 1 clove
Ginger (chopped): 1 clove
Onion (chopped): 1
Celery stalk (chopped): 1
Curry powder: 2 tablespoons
Cumin seeds: 1 tablespoon
Bay leaves: 2
Garam masala: appropriate amount
Salt: ½ teaspoon
Worcestershire sauce: 3 tablespoons
Olive oil: 1 tablespoon
Water: 1 cup
Hot-spring boiled eggs: 4
1. Finely chop the garlic, ginger, onion, and celery in a food processor.
2. Mix the cumin seeds with the ingredients from step 1 in a pot with olive oil and fry on low heat until tender.
3. Add the ground beef and salt. Fry and mix with a wooden spoon until the meat crumbles.
4. Finely chop the carrot, green pepper, and cilantro in a food processor, and add them to the pot with the ingredients from step 3. Continue frying.
5. Add the stewed tomatoes, water, bay leaves, and Worcestershire sauce. Place the lid on the pot and let stew for 10 minutes on low heat. Then mix in the curry powder. To keep it from burning, occasionally stir from the bottom of the pot. Continue cooking until the contents look ready and the water has boiled away. Leave overnight to set the flavor. Add garam masala and warm up the curry before eating.
6. Place the curry over rice, and make room for the hot spring eggs.
Words: Mei Hojo
- The recipe above was created by: Kiyoe Yamasaki, Owner of Nohinohi Nakameguro
Nohinohi Nakameguro holds a reputation as the restaurant that makes veggies fun. It has appeared in magazines and books such as Yasai no Otsumami – Ura-dori no Chisana Nomikui-dokoro ga Oshieru (Vegetable Snacks – A Guide to Small Back Street Eateries). They also offer food coordinating and catering services.