Dry curry doesn't contain much liquid, so it is great to pack in a bento!
Photographed by Akio Takeuchi
Calorie count is for full recipe
Ingredients (Serves 4)
- 400 g ground meat (mixed beef and pork)
- 1 onion
- 2 green peppers
- 60 g curry roux (store-bought)
- 1 tbsp curry powder
- 1 tbsp coriander seed
- 3 sprigs basil (fresh)
- 3 sprigs Italian parsley (fresh)
- 3 sprigs rosemary (fresh)
- 1 tbsp ketchup
- 1 tsp Worcester sauce
- A pinch of salt
- A pinch of pepper
- 1 tbsp vegetable oil
Coarsely mince the onion. Remove the stems and seeds from the green peppers and coarsely mince.
Coarsely chop the curry roux. Grind the coriander seeds in a suribachi grinding bowl. Remove the tough stems from the fresh herbs and mince.
Warm the vegetable oil in a frying pan placed over medium heat and quickly stir-fry the ground meat.
There's no need to break up the lumps. The chunkiness will enhance the texture.
When the meat changes color, add the onions and continue to stir-fry.
Don't overcook the onion as this will ruin the fresh flavor and texture.
Add the curry roux followed by the curry powder and coriander. Once the roux has melted, add [A] and season.
Adjust the seasoning to taste. The ketchup helps to meld the flavors while the Worcester sauce adds zest.
Add the green peppers and stir-fry. Add the fresh herbs, stir briefly and turn off the heat.
[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.