Saturday, January 10, 2009

Japanese Curry

Yet another recipe hoisted from Closet Cooking, but oh so good...too good, in fact, not to share. It's like a stew/curry that is slightly spicey as well as slightly sweet.

1 tablespoon oil
1 pound (1/2 kg) diced beef
2 onions (chopped)
1 sweet potato (grated, in food processor preferably)
carrots (cut up)
2 potatoes (cut up)
1 sweet apple (grated)
1 tablespoon honey
1 box Japanese curry roux

1. Heat the oil in a large pot.
2. Brown beef on all sides.
3. Set beef aside.
4. Add onions and saute until soft.
5. Add the beef and cover in water.
6. Bring to a boil, reduce the heat and simmer until the beef is fall apart tender, about 1 hour.
7. Add carrots, potatoes, apple, honey and curry roux.
8. Cover in water.
9. Stir until the curry roux is fully dissolved.
10. Bring to a boil, lower heat and simmer until the vegetables are tender, about 20-30 minutes.

Serve over rice

1 comment:

Kevin said...

This is one of my favorite meals!