How to Prepare Perfect Delicious and Easy Keema Curry Using Store-bought Roux

Delicious and Easy Keema Curry Using Store-bought Roux. Delicious and Easy Keema Curry Using Store-bought Roux I also make keema curry with curry powder, but when I don't have any powder in stock, I make a lot of curry by using store-bought roux, and then freezing it after letting it cool and wrapping them separately in plastic wrap. In this episode, I am using broccoli stems and Japanese curry roux to make a quick and easy Keema Curry. Great recipe for Easy Keema Curry.

Delicious and Easy Keema Curry Using Store-bought Roux You can serve it on bread, turn it into a doria (rice gratin). Great recipe for Delicious Keema Curry. I wanted to make a meat sauce, and when I was making demi-glace sauce, I suddenly felt like eating keema curry, so ended up with this. You can cook Delicious and Easy Keema Curry Using Store-bought Roux using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Delicious and Easy Keema Curry Using Store-bought Roux

  1. Prepare 600 grams of Ground mixed pork and beef.
  2. You need 2 of Onions (finely chopped).
  3. You need 1/2 of Carrot.
  4. You need 1 of ※ step 10, 11 (Potato, if you want to add thickness).
  5. It's 1 tbsp of ★Olive oil (or vegetable oil).
  6. Prepare 1 clove of ★Garlic (finely chopped).
  7. Prepare 1 piece of ★Ginger, finely chopped.
  8. It's 1 dash of Salt and pepper.
  9. Prepare 1 of quantity listed on the roux container Water.
  10. You need 1 tbsp of Consommé soup stock.
  11. You need 10 of servings Japanese curry roux.
  12. It's 2 tsp of Oyster sauce.
  13. You need 1 tbsp of Ketchup.

Fry the onion slowly until caramelized. Add cumin, turmeric and garam masala if you have it. Easy peasy anyone can make this. No more slaving over the stove to make your roux.

Delicious and Easy Keema Curry Using Store-bought Roux instructions

  1. Onions minced whenever you have the time. Put into a Ziploc, flatten the bag and freeze..
  2. Heat olive oil or vegetable oil (not listed) in a frying pan. Add frozen onions from Step 1 and saute over high heat for about 10 minutes. It's done once it caramelizes..
  3. It'll look like this..
  4. There will be some water coming out once you start sautéing the frozen onions, so at that moment, add the ★ ingredients into a thick pan or a large frying pan and sauté over low heat..
  5. Once the garlic starts to brown lightly and becomes fragrant, quickly add the ground meat and keep stirring until the color changes. Add a bit of salt and pepper..
  6. Add water and soup stock, then some peeled carrots (and potatoes) by grating them. Also add the onions from Step 2 and once it boils, lower the heat a little and simmer..
  7. After simmering for about 30 minutes, turn off the heat. Break the curry roux into the pot and dissolve. Let it boil while mixing. Add oyster sauce and ketchup and it's done once they're all mixed well..
  8. Cook Step 2 and Step 4 & 5 simultaneously, but be careful not to let the onions burn!.
  9. My husband gets pumped saying "This looks like a curry served at a restaurant!" when I top it with half-cooked fried egg, half and half, black pepper and parsley..
  10. ※If you want to thicken the curry, simmer with grated potatoes. Mashed potatoes would work too..
  11. If you freeze this curry, its texture after defrosting will be pretty bad if there are chunks of potato left, so make sure to add potatoes that are either grated or boiled and then mashed completely..
  12. It's also delicious to use as a pasta sauce Mix a pat of butter and grated cheese, and toss with pasta. It's done once you pour curry over it..
  13. I also recommend my other recipe "Easy Lots of Eggplant Summer Vegetable Keema Curry".

Who has time for that anyway? Make a generous batch and use as needed. A roux is what Cajuns use to make gravy and thicken stews and Gumbo. Minced meats are so versatile right guys? And so is the chicken keema or chicken mince.

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