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An exotic dish from !


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As the weather turns colder, curry becomes a staple in my household. This is thanks to my boyfriend, who turned me on to the dish when I met him two years ago. Prior to meeting him I had never eaten curry. I was a stew girl. Now I'm a curry convert. I can't get enough. Usually I cook Thai curry (Panang is my specialty) but this week I hit up a local Japanese mart and was able to nab a box of Golden Curry. I cooked it up in about an hour on this chilly day and it really hit the spot!

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 - 1 1/2 pounds lamb (or beef or chicken), cut into inch pieces
4 carrots, peeled and cut into chunks
4 gold potatoes, peeled and sliced
3 1/3 cups water
1/2 container of Japanese curry roux (4 blocks)
1/2 tablespoon honey
1/2 teaspoon ketchup
Salt and pepper, to taste
Rice, to serve

Directions:

Heat your oil over medium. Add your onions and let them sauté until translucent. Then add garlic and cook for one or two minutes longer.

Add your protein and cook until brown all the way through. Next, add your chopped carrot and stir to incorporate.

Add the water, turn the heat up and allow the mix to boil. Once boiling, use a spoon to skim the top of the water and remove the fat and "scum" that will accumulate.

Add your honey and some salt (about a half teaspoon). Reduce your heat to medium low, stir well, and allow to simmer, uncovered, for 20 minutes.

Add your potatoes and cook for 15 more minutes, or until your potatoes have become tender. Once tender, turn the heat up slightly and add your curry blocks, one at a time. Stir until each completely dissolves.

Add the ketchup and stir to incorporate. Taste and adjust your seasoning. Serve with rice and enjoy!

* From Chris: As a side note, if you can't find Japanese curry roux, you can make your own - this comes from :

Yum! Yum yum!! Wuff does love a nice curry! This looks absolutely delightful, and will get made this weekend!

For those who might have some difficulty obtaining a local source of for Japanese Curry Roux, wuffy found a "from scratch" recipe for making your own:

Ingredients

3 Tbsp. unsalted butter
4 Tbsp. all purpose flour
1 Tbsp. curry powder
1 Tbsp. garam masala
¼ tsp.+ cayenne pepper (optional for spicy)

Directions:

Melt the butter in a saucepan over medium-high heat. Add the flour, and cook to a "butterscotch" or "caramel" color, stirring constantly. Watch the roux carefully, because it can burn quickly. You may need to turn down the heat.

When the roux is a light tan color and smells somewhat nutty, reduce the heat and add the remaining seasonings. Cook for about a minute to combine flavors.

Remove from heat. Can be used immediately. Will keep in a fridge about a week or more, and can be frozen in an airtight container for months.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being