Easy Yogurt Keema Curry

Name: Easy Yogurt Keema Curry
Yield: 4 servings
Cuisine: American
Ingredients: 350 to 400 grams Ground mixed pork and beef; 150 ml Yogurt; 2 Eggplant - small Japanese type; 1 Onion; 1 Tomato; 1 clove Garlic; 1 clove Ginger; 20 grams Butter; 2 tbsp Vegetable oil; 2 tbsp Curry powder; 1 tbsp Japanese Worcestershire-style sauce; 1 tbsp Honey; 1 tbsp Sugar; 1 tsp Salt; 1 tsp Chinese soup stock; 1 tsp Cumin seed ( if you have )

cookpad.japan @cookpad_jp

It's the result of my never-ending research on curry.

The cumin is not necessary! But the taste will be more authentic if you do add it. When you have time, let it cool once and heat it up again so that it'll become full-bodied. Recipe by RED_SPIC

It's the result of my never-ending research on curry.

The cumin is not necessary! But the taste will be more authentic if you do add it. When you have time, let it cool once and heat it up again so that it'll become full-bodied. Recipe by RED_SPIC

cookpad.japan @cookpad_jp

It's the result of my never-ending research on curry.

The cumin is not necessary! But the taste will be more authentic if you do add it. When you have time, let it cool once and heat it up again so that it'll become full-bodied. Recipe by RED_SPIC

It's the result of my never-ending research on curry.

The cumin is not necessary! But the taste will be more authentic if you do add it. When you have time, let it cool once and heat it up again so that it'll become full-bodied. Recipe by RED_SPIC

Saved

Ingredients

4 servings

350to 400 grams Ground mixed pork and beef
150 mlYogurt
2Eggplant - small Japanese type
1Onion
1Tomato
1 cloveGarlic
1 cloveGinger
20 gramsButter
2 tbspVegetable oil
2 tbspCurry powder
1 tbspJapanese Worcestershire-style sauce
1 tbspHoney
1 tbspSugar
1 tspSalt
1 tspChinese soup stock
1 tspCumin seed ( if you have )

Saved

Steps

1

Mince garlic, ginger and onion. Dice the eggplant and tomato into 1-2 cm cubes and soak the eggplant in water.
2

Put oil, garlic, ginger, and cumin seed in a pan or pot, and heat.
3

When it starts to get fragrant, add butter and onion. Saute well on low to medium heat until it becomes golden brown.
4

When the color of the onion becomes like the photo, add tomato and sugar. Evaporate the water from the tomato.
5

When the water from the tomato has evaporated, turn down the heat to low. Then add Chinese soup stock granules and curry powder, a little at a time and mix well. When it is mixed evenly, add salt. Then the curry paste is done.
6

Turn back the heat to medium and add the well drained eggplant and sauté quickly.
7

Bring the eggplants to the side and add the ground meat and yogurt. Mix the ground meat and yogurt well while separating the ground meat from each other.
8

When the ground meat has become crumbly, add Japanese Worcestershire-style sauce and honey and mix well. Simmer for about 5 minutes. Mix sometimes so it doesn't burn.
9

When the ground meat is cooked through, adjust the seasoning with salt and it is ready.