I’ve been experimenting on making a Japanese style beef curry without using a premade roux, and so far it’s going pretty well! Here’s version 1.
[Beef Broth Ingredients]
~1lb beef chuck steak
Assorted flour / salt & pepper
2 cloves garlic, 1 tbsp butter
800ml water
1 cube of chicken boullion
[Curry Paste Ingredients]
1 large carrot
1 large onion
1 tbsp curry powder
2 tbsp grated carlic
1 tbsp grated ginger
200ml olive oil
1/2 can of diced tomatoes
4 tbsp flour
2 tbsp butter
1 tsp each of garam masala, coriander, cumin, cayenne pepper, tumeric, salt & pepper
1. Cut up beef into bite-sized pieces, cover & mix with flour / salt & pepper.
2. Lightly sear all sides along with butter and garlic cloves.
3. Pour water into seperate pot, melt chicken boullion.
4. Add the seared beef, bring to boil, lower heat, simmer for 1/2 hour.
5. Dice up carrot and onion.
6. Add curry powder and grated garlic/ginger. Saute until onions are lightly caramelized.
7. Pour olive oil, simmer for 10 minutes in low heat. Filter out oil.
8. Add diced tomatoes, flour, butter. Mix & cook.
9. Add the rest of spices, stir for a bit.
10. Add the beef broth, mix, and simmer in low heat for 1/2 hour.
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