The British introduced curry powder to Japan around 1900, where it was adapted to make this tasty curry and dishes like katsu. It is often made with store-bought curry roux, but here we make it from scratch, and it couldn’t be easier. It’s also a great way to cook with chuck steak which is a more budget cut of beef. The end result is a rich and creamy dish that works as a treat in winter.
2h 25m cook
* 2 tbsp vegetable oil
* 600g beef chuck steak, excess fat trimmed, cut into 3cm pieces
* 1 brown onion, coarsely chopped
* 2 garlic cloves, crushed
* 1 tsp finely grated fresh ginger
* 2 tbsp tomato paste
* 500ml (2 cups) beef stock
* 1 Granny Smith apple, coarsely grated
* 300g red potatoes, cut into 2cm pieces
* 2 carrots, coarsely chopped
* 2 tsp soy sauce
* Steamed white rice, to serve
* Sliced green shallots, to serve (optional)
* 40g butter
* 1 1/2 tbsp plain flour
* 2 tsp curry powder
1 tsp garam masala
6 Method / Steps
Heat 1 tbsp oil in a large flameproof casserole dish over medium-high heat. Add the beef and cook, in 2 batches, turning occasionally, for 3-4 minutes or until browned. Transfer to a plate.
Reduce heat to medium. Heat the remaining oil pan. Add the onion and cook, stirring occasionally, for 4 minutes or until lightly browned. Add garlic and ginger, and cook, stirring, for 30 seconds or until aromatic. Add the tomato paste and cook, stirring, for 30 seconds or until combined.
Gradually add the stock, stirring and scraping to dislodge any bits that have cooked onto the base, until combined. Add apple and beef and stir until combined. Bring to a simmer. Reduce heat to low then cover and cook, stirring occasionally, for 1 hour. Add potato and carrot. Cook, covered, for a further 1 hour or until beef is very tender.
Meanwhile, to make the curry roux, melt the butter in a small frying pan over medium-low heat. Add the flour and cook, stirring, for 2 minutes. Add curry powder and garam masala and cook, stirring, for 1 minute or until aromatic.
Add roux to beef mixture, 1 teaspoonful at a time, stirring well after each addition until combined. Cook, stirring, over low heat for 5 minutes or until liquid has thickened. Stir in soy sauce.
Serve curry with steamed rice, sprinkled with green shallots, if using.
source – tastecom