Summary

Ingredients

• 400 g oulash (beef), diced 1 cm
• 400 g potato (s), diced 1 cm in size
• 200 g red pepper (s), finely diced
• 200 g onion (s), halved, cut into strips
• 150 g mushrooms (Eerline), cut into strips
• 150 g carrot (s), halved lenthways, striped crossways
• 2 tablespoon, leveled curry powder
• 2 ½ tablespoon flour (heaped tablespoon)
• 800 ml broth
• 1 clove garlic
• 1 teaspoon, leveled ginger powder
• 1 teaspoon, leveled cumin, ground
• Cayenne pepper
• 2 teaspoons lemon juice
• Oil for frying
• salt and pepper

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Instructions

1. After everything has been peeled and cut, the ingredients should be sorted on 3 plates according to the cooking time:
2. Diced peppers and mushrooms on one plate, carrots and potatoes on the second and the onions on the third plate. The meat is cut last and comes straight from the board into the pot.
3. Cover the oil in a medium-sized, tall saucepan. Heat on the highest level. Once the oil is hot, add the meat and the clove of garlic. As soon as the meat is barely red, add the onions, now reduce the heat a little (my stove goes from level 0.5 to level 3 - so at the beginning 3, then 2). As soon as the onions are translucent, add the curry powder and the ginger powder, mix well. Now add the carrots and potatoes, stir well again, being careful not to burn too much. After 2 to 3 minutes, add the flour. Mix well, fry briefly and then add the stock in 3 to 4 servings. Stir well and loosen the crust from the bottom of the pot. Let the whole thing simmer on a low flame for about 15 minutes, stirring occasionally (on setting 1 for me). Then add the diced paprika and mushrooms. Stir and simmer for about 10 minutes. Now add the lemon juice, the ground cumin and the remaining ingredients to taste and stir.
4. The curry can now be served with rice (Japanese sticky rice is recommended). As a small side dish, you can serve finely chopped pickled radishes (available in the Asia shop).
5. Note: You can also let it simmer for so long, the meat becoming more tender and the ingredients softer, until the curry has a very thick consistency.
6. In Japan, a kind of schnitzel is also eaten with curry.
7. Since I haven`t found a single recipe for Japanese curry online that doesn`t use a ready-mixed mixture, I thought it would be appropriate to offer my variant here.
8. Tip: Of course, you can also prepare the curry with pork, chicken and seafood, or you can do without meat at all if you consider the different cooking times. But I like it best with beef.