Delicious and Easy Keema Curry Using Store-bought Roux

Name: Delicious and Easy Keema Curry Using Store-bought Roux
Yield: 10 servings
Cuisine: American
Ingredients: 600 grams Ground mixed pork and beef; 2 Onions (finely chopped); 1/2 Carrot; 1 ※ step 10, 11 (Potato, if you want to add thickness); 1 tbsp ★Olive oil (or vegetable oil); 1 clove ★Garlic (finely chopped); 1 piece ★Ginger, finely chopped; 1 dash Salt and pepper; 1 quantity listed on the roux container Water; 1 tbsp Consommé soup stock; 10 servings Japanese curry roux; 2 tsp Oyster sauce; 1 tbsp Ketchup

cookpad.japan @cookpad_jp

I also make keema curry with curry powder, but when I don't have any powder in stock, I make a lot of curry by using store-bought roux, and then freezing it after letting it cool and wrapping them separately in plastic wrap.
There was a lot of difference in taste when I made it with caramelized onions! The carrots are grated to save time.

Make sure to freeze the onions by flattening them. It'll take time to cook if they're a thick block. I heard from a friend of mine who was watching the TV-show "Hanamaru Market" about the how-to of making caramelized onions.
Skim off the scum if this bothers you. Recipe by Iku..

cookpad.japan @cookpad_jp

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Ingredients

10 servings

600 gramsGround mixed pork and beef
2Onions (finely chopped)
1/2Carrot
1※ step 10, 11 (Potato, if you want to add thickness)
1 tbsp★Olive oil (or vegetable oil)
1 clove★Garlic (finely chopped)
1 piece★Ginger, finely chopped
1 dashSalt and pepper
1quantity listed on the roux container Water
1 tbspConsommé soup stock
10servings Japanese curry roux
2 tspOyster sauce
1 tbspKetchup

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Steps

1

Onions minced whenever you have the time. Put into a Ziploc, flatten the bag and freeze.
2

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.
3

It'll look like this.
4

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.
5

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.
6

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.
7

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.
8

Cook Step 2 and Step 4 & 5 simultaneously, but be careful not to let the onions burn!
9

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.
10

※If you want to thicken the curry, simmer with grated potatoes. Mashed potatoes would work too.
11

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.
12

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.
13

I also recommend my other recipe "Easy Lots of Eggplant Summer Vegetable Keema Curry"