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The ingredients needed to cook Dry Curry (with Lots of Chinese Cabbage):
- Use 600 grams Chinese cabbage
- Prepare 2 Onions (small)
- Get 100 grams Carrot
- Get 1 clove Garlic (minced)
- Get 1 piece Ginger (minced)
- Use 500 grams Combined ground beef and pork
- Take 2 tbsp ＊ Curry powder
- Get 1 tsp ＊ Natural salt
- Take 3 cubes ＊ Curry roux (medium-hot, crushed finely)
- Take 3 tsp ＊ Cumin powder
- Provide 1 ＊ Nutmeg
- Take 1 tsp ＊ Coriander powder
- Use 1 ＊ Soup stock cube
- Use 1 piece ＊ Bay leaf
- Use 1 tsp plus Garam masala
- Provide 1 tbsp Flour
- Take 1 Salt and pepper
- Prepare 2 tbsp Vegetable oil
- Take 1 tbsp Miso
Instructions to make Dry Curry (with Lots of Chinese Cabbage):
- Finely chop the vegetables (It might be troublesome, but the texture will be better than grinding in a food processor.)
- Heat vegetable oil in a thick-bottomed pot and sauté the garlic and ginger until aromatic.
- First of all, sauté the onions patiently for about 20 minutes (over low to medium heat).
- Turn the heat higher and stir-fry the minced meat well, until browned.
- When the meat is brown, sift the flour (to hold the umami inside and thicken any extra sauce).
- Add Chinese cabbage and onions. Stir-fry while mixing roughly.
- Add all ＊ ingredients and cover tightly with a lid. Simmer over medium heat for about 20 minutes. (It might burn if you don't stir).
- After 20 minutes, the Chinese cabbage will start to soften release moisture. Continue simmering for 15 to 20 minutes as you mix everything together.
- Taste, and season with miso, garam masala, salt and pepper.
- Dish it up, and serve. I recommend you top it with baked tomatoes.
- The amount of water depends on the Chinese cabbage you use. If it tastes too plain at the end, adjust with miso and roux.
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