Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, delicious and easy keema curry using store-bought roux. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Delicious and Easy Keema Curry Using Store-bought Roux is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Delicious and Easy Keema Curry Using Store-bought Roux is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have delicious and easy keema curry using store-bought roux using 13 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Delicious and Easy Keema Curry Using Store-bought Roux:
- Prepare 600 grams Ground mixed pork and beef
- Prepare 2 Onions (finely chopped)
- Take 1/2 Carrot
- Prepare 1 ※ step 10, 11 (Potato, if you want to add thickness)
- Get 1 tbsp ★Olive oil (or vegetable oil)
- Get 1 clove ★Garlic (finely chopped)
- Prepare 1 piece ★Ginger, finely chopped
- Get 1 dash Salt and pepper
- Make ready 1 quantity listed on the roux container Water
- Prepare 1 tbsp Consommé soup stock
- Take 10 servings Japanese curry roux
- Take 2 tsp Oyster sauce
- Make ready 1 tbsp Ketchup
Steps to make Delicious and Easy Keema Curry Using Store-bought Roux:
- Onions minced whenever you have the time. Put into a Ziploc, flatten the bag and freeze.
- Heat olive oil or vegetable oil (not listed) in a frying pan. Add frozen onions from Step 1 and saute over high heat for about 10 minutes. It's done once it caramelizes.
- It'll look like this.
- There will be some water coming out once you start sautéing the frozen onions, so at that moment, add the ★ ingredients into a thick pan or a large frying pan and sauté over low heat.
- Once the garlic starts to brown lightly and becomes fragrant, quickly add the ground meat and keep stirring until the color changes. Add a bit of salt and pepper.
- Add water and soup stock, then some peeled carrots (and potatoes) by grating them. Also add the onions from Step 2 and once it boils, lower the heat a little and simmer.
- After simmering for about 30 minutes, turn off the heat. Break the curry roux into the pot and dissolve. Let it boil while mixing. Add oyster sauce and ketchup and it's done once they're all mixed well.
- Cook Step 2 and Step 4 & 5 simultaneously, but be careful not to let the onions burn!
- My husband gets pumped saying "This looks like a curry served at a restaurant!" when I top it with half-cooked fried egg, half and half, black pepper and parsley.
- ※If you want to thicken the curry, simmer with grated potatoes. Mashed potatoes would work too.
- If you freeze this curry, its texture after defrosting will be pretty bad if there are chunks of potato left, so make sure to add potatoes that are either grated or boiled and then mashed completely.
- It's also delicious to use as a pasta sauce Mix a pat of butter and grated cheese, and toss with pasta. It's done once you pour curry over it.
- I also recommend my other recipe "Easy Lots of Eggplant Summer Vegetable Keema Curry"
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