
Ingrédients :
- 500 g of rump
- 1 onion
- 2 carrots
- 3 potatoes
- 1 package of Japanese curry (150 g)
- 600 ml of water
- 1 teaspoon of curry powder
- 1 tablespoons of sugar
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
Préparation :
Cut the rump into cubes and reserve.
Cut the onion into pieces of 1 cm , then peel and cut potatoes into pieces of 1 cm ,and carrot in lengthwise and then into pieces not too thick so that cooking is shorter and reserve.
In a bowl put the pieces of meat, the curry powder, sugar, salt and pepper and mix well by hand and set aside.
Heat up a lightly oiled skillet over high heat and get pre-cook meat, stirring occasionally for 5 minutes, then transfer to a plate and set aside.
In the same saucepan put 1 tablespoons of oil, onion and carrots and cook 10 minutes over low to medium heat so they do not burn, stirring occasionally. Then add the pieces of potatoes and pour the water (vegetables should be covered) and then bring to a boil over high heat.
Remove as much foam as possible, then lower to medium heat, cover and cook 10 minutes (check occasionally because the potatoes should be cooked half, so they do not break when you will add the cubed curry).
Cut the cube of curry in small slices and then add to saucepan and stir gently so that they blend well, then put over high heat and bring to boil again.
When its boil, passed over low heat then add meat, stir gently and cook covered for 10 minutes (check cooking vegetables), the curry sauce should be thick.
Taste and adjust if you find that it lacks a little salt.
Remove from heat and serve hot with white rice.
Tips : you can use the pork or chicken for this dish and also add apples and honey, if you prefer a curry to taste a bit sweet.
Anecdotes : The curry rice is one of the most popular dishes in Japan, because it is a simple dish and easy to prepare compared to other Japanese dish. It can be served in three main forms: curry rice (karéraisu), the curry noodles (udon karé) and bread stuffed with curry (kare-pan). It is usually thicker and has a milder taste and less spicy than Indian curry.
Fish Curry with Mustard is wide spread in Bangladesh which is close to the sea and Bengali are very ...
Bibimbap is a dish originating in Jeonju South Korea, it is a kind of rice salad, vegetables and mea...
sabzi Pilau is an Indian dish of rice and vegetables.
The curried cauliflower and potatoes is widespread in Nepal. It is served in daal bhaat.
Com chien is grilled rice Vietnamese style. It supports many flat in vietnam.
Mapo doufu can also be found in China, Korea, Japan and Taiwan, where the flavor is adapted to local...
Butaniku no shôgayaki is a grilled pork with ginger and it is the second popular dish in Japan afte...
kukul mas curry is a dish of current Sri Lanka strongly influenced by India.
Ghee rice is widespread in india, srilanka or malaysia. An easy recipe full of flavor thanks to its ...
Macher jhol is a dish of fish curry is a traditional dish from Bangladesh.