Ingredients with Measurements:
- 1 pound beef chuck roast, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 2 cups beef broth
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1/4 cup water
- 4 cups cooked rice
- 2 green onions, sliced
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
2. Add the onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
3. Add the curry powder, garam masala, cumin, coriander, turmeric, cayenne pepper, cinnamon, cardamom, nutmeg, and black pepper to the pot and stir to combine. Cook for 1 minute.
4. Add the beef broth, diced tomatoes, Worcestershire sauce, soy sauce, and honey to the pot and stir to combine. Bring to a simmer.
5. Return the beef to the pot and stir to combine. Cover and simmer for 1 hour, stirring occasionally.
6. In a small bowl, whisk together the cornstarch and water. Add the mixture to the pot and stir to combine. Cook for an additional 5 minutes, or until the sauce has thickened.
7. Serve the curry over cooked rice and garnish with sliced green onions.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 50g
Protein: 30g
Sodium: 1200mg
Sugar: 15g
Substitutions for ingredients:
- Chicken or lamb can be substituted for beef
- Vegetable broth can be substituted for beef broth
- Brown sugar can be substituted for honey
Variations:
- Add diced potatoes and carrots to the pot with the beef for a heartier meal
- Use coconut milk instead of beef broth for a creamier curry
- Add diced apples or raisins for a sweeter curry
Tips and tricks:
- Cut the beef into bite-sized pieces to ensure even cooking
- Use a wooden spoon to stir the curry to prevent scratching the pot
- Taste the curry and adjust the seasonings as needed
Storage instructions:
Store leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry and rice separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the curry in a large bowl with the rice on the side. Garnish with sliced green onions and a sprinkle of curry powder.
Garnishes:
Sliced green onions, chopped cilantro, chopped peanuts, or a dollop of plain yogurt.
Pairings:
Serve with a side of naan bread or pita bread.
Suggested side dishes:
Roasted vegetables, cucumber salad, or a simple green salad.
Troubleshooting advice:
- If the curry is too thick, add more beef broth or water to thin it out
- If the curry is too thin, whisk together more cornstarch and water and add it to the pot to thicken the sauce
Food safety advice:
- Cook the beef to an internal temperature of 145°F to ensure it is safe to eat
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Kawachi Bankan Curry Rice is a Japanese-style curry that originated in the city of Kawachi in Osaka Prefecture. It is known for its rich, savory flavor and is often served with rice.
Flavor profiles:
Savory, spicy, sweet, and slightly tangy.
Serving suggestions:
Serve the curry over a bed of rice for a hearty and satisfying meal.
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Region: Japanese