- 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
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.