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BEEF CURRY (KARE RAISU)
1/2 pound beef stew meat
2 whole bay leaves
4 cups cold tap water
1/2 cup hot water
1 carrot, sliced into 1/4-inch-thick pieces
2 yellow onions (one sliced, the other chopped)
2 potatoes, cut into 1 x 1-inch cubes
2 tablespoons butter
1 teaspoon vegetable oil
1 tablespoon grated fresh ginger
4 tablespoons flour
4 teaspoons curry powder
1 teaspoon salt, or to taste
1/4 teaspoon pepper
1 tablespoon grated apple
1/4 teaspoon soy sauce
Brown meat in a hot saucepan, add bay leaves and the 4 cups cold water, bring to a boil, reduce heat and simmer for 45 minutes. Add the hot water, carrot, sliced onion and potatoes, bring to boil again and continue simmering.
Heat the butter and oil in a cast-iron skillet over medium heat, add the chopped onion and saute until brown, add the ginger and saute 1 minute, add the flour and cook (stirring) until the mixture turns brown. Stir continuously, and add curry powder, cook 2 minutes. Transfer to the pot of meat and vegetables, stir well, then add salt and pepper, grated apple and soy sauce. Remove from heat and let cool, then refrigerate overnight.
To serve, reheat and serve over rice. Serves 4 to 6 |
