Japanese Dry Curry
adapted from Japanese Cooking 101 and my friend H.S.
1 lb (450g) ground beef
1 1/2 cup onion (minced)
1 cup green bell peppers (minced)
1 cup carrot (minced)
2 cloves garlic (minced) (Can mince all veggies together in food processor- easy and saves time.)
1-2 tbsp curry powder
1 can whole tomatoes (28 oz = 800g)
1 tbsp Worcester sauce
1 tsp soy sauce
salt, to taste
1/2 tsp sugar
1/4 tsp black pepper
2 bay leaves
1/2 cup raisin
Steamed Rice
4 hard boiled eggs (peeled & chopped)
1. Heat oil in a pot and brown ground beef. Add minced vegetables and saute for 5 minutes. Add curry powder and saute for another 2 minutes. Add the rest of the ingredients (except rice and eggs) and bring to a boil. Simmer for 15 minutes.
1 can whole tomatoes (28 oz = 800g)
1 tbsp Worcester sauce
1 tsp soy sauce
salt, to taste
1/2 tsp sugar
1/4 tsp black pepper
2 bay leaves
1/2 cup raisin
Steamed Rice
4 hard boiled eggs (peeled & chopped)
1. Heat oil in a pot and brown ground beef. Add minced vegetables and saute for 5 minutes. Add curry powder and saute for another 2 minutes. Add the rest of the ingredients (except rice and eggs) and bring to a boil. Simmer for 15 minutes.
2. Serve it over rice and top with chopped hard boiled eggs.
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