Japanese Curry
Ingredients
Veg and Protein
- 1/2 pound beef sirloin
- 4 large carrots
- 1 russet potato
Aromatics
- 1/2 onion
- 4 cloves garlic
- 1 T grated ginger
- 1/2 apple
- 1 T tomato paste
Curry
- 3 T unsalted butter
- ¼ cup All Purpose Flour (King Arthur Measure for Measure)
- 1 T Japanese curry powder (I use S&B)
- 1 T garam masala
- 1/2 t celery salt
- 1/2 t mustard powder
- 1/8 t cayenne
- 3 cups broth (I use homemade chicken stock)
- 3 T soy sauce
Instructions
Prep the Veg and Protein
- Chop the vegetables and roast in the Air Fryer - Cut the carrots and potatoes in large, bite-sized chunks. Toss them with a bit of oil and salt, and roast in the Air Fryer for twenty minutes.
- Chop the beef, velvet it, and brown it - Cut the beef into long strips across the grain and then trim each strip into small pieces. Velvet the beet according the instructions on the Methods page. Brown in a small sauté pan and set aside.
Prep the Aromatics
- Prepare the aromatics - Finely chop the onion and grate the apple. Slice the garlic and grate the ginger. In the same small pan you used to brown the beef, sauté the onions until they are translucent, then add the garlic, ginger, and apple, and cook until fragrant. Stir in the tomato paste. Set aside.
Prep the Curry and Finish
- Start the roux - In large saucepan melt the butter completely over medium heat and then add the flour. Using a spatula with a flat edge, stir to combine. Once combined, reduce the heat to low. Continue to cook and stir by scraping the flat edge through the roux until the it is a golden-brown (about 10-15 minutes).
- Add the spices - Add the curry powder, garam masala, cayenne, celery salt, and mustard powder to the roux. Mix well to combine and cook stirring for 20 seconds. Then whisk in the broth and soy sauce, and simmer until the curry base has thickened nicely.
- Assemble the Curry and Serve - Add the beef into the thickened curry and cook for 5 minutes. Fold in the roasted veg. Serve finish curry with short grain brown rice.