Wednesday, April 15, 2015

keema curry

keema curry, coconut cabbage sabzi, rice #dinner #keema #curry #coconutoil #cabbage #sabzi #japan  #tomato #sugarsnappeas Boy, the rain sure does make things dreary.

Not really wanting to cook, I flipped through my cookbooks and looked for something easy.

I found a rather easy keema curry recipe by Mizuno Jinsuke.

I didn't have all the ingredients he listed so ad-libbed here and there.

Keema Curry adapted from "Hajimete no Spice Curry #2" : 4 servings
2 tablespoons olive oil
1 clove garlic, grated
1 nub ginger, grated
1 onion, minced
15 grams butter
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 tablespoon ground cumin
1 tablespoon flour
200 milliliters hot water
2 tablespoons orange marmalade
400 grams ground beef
50 milliliters rosé
cherry tomatoes, sliced
sugar snap peas, blanched

Heat the oil in a pan on medium and add the garlic and ginger
When fragrant, add the onion and cook until the onions get a little color
Add the butter, turmeric, cayenne & cumin, stir well
Add the flour, stir well
Add the meat and cook until it has some color
Add the wine and let the alcohol burn off
Add the hot water and bring everything back to a boil, add the marmalade
Turn the heat down to simmer and cook for 20 minutes.
Serve over rice and garnish with diced cherry tomatoes and blanched sugar snap peas.

NOTES: the curry was a bit sweet with the marmalade so I would probably cut back the amount. Other than that, I liked the amount of heat the curry had and how easy it was to put this together.

I'm making this again.

Oh, and I served this with coconut flavored cabbage (sabzi).

Hope the rain stops soon...

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