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The ingredients needed to make Easy Yogurt Keema Curry:
- Get 350 to 400 grams Ground mixed pork and beef
- Use 150 ml Yogurt
- Prepare 2 Eggplant - small Japanese type
- Prepare 1 Onion
- Provide 1 Tomato
- Get 1 clove Garlic
- Prepare 1 clove Ginger
- Prepare 20 grams Butter
- Use 2 tbsp Vegetable oil
- Prepare 2 tbsp Curry powder
- Provide 1 tbsp Japanese Worcestershire-style sauce
- Get 1 tbsp Honey
- Provide 1 tbsp Sugar
- Provide 1 tsp Salt
- Take 1 tsp Chinese soup stock
- Prepare 1 tsp Cumin seed ( if you have )
Steps to make Easy Yogurt Keema Curry:
- Mince garlic, ginger and onion. Dice the eggplant and tomato into 1-2 cm cubes and soak the eggplant in water.
- Put oil, garlic, ginger, and cumin seed in a pan or pot, and heat.
- When it starts to get fragrant, add butter and onion. Saute well on low to medium heat until it becomes golden brown.
- When the color of the onion becomes like the photo, add tomato and sugar. Evaporate the water from the tomato.
- When the water from the tomato has evaporated, turn down the heat to low. Then add Chinese soup stock granules and curry powder, a little at a time and mix well. When it is mixed evenly, add salt. Then the curry paste is done.
- Turn back the heat to medium and add the well drained eggplant and sauté quickly.
- Bring the eggplants to the side and add the ground meat and yogurt. Mix the ground meat and yogurt well while separating the ground meat from each other.
- When the ground meat has become crumbly, add Japanese Worcestershire-style sauce and honey and mix well. Simmer for about 5 minutes. Mix sometimes so it doesn't burn.
- When the ground meat is cooked through, adjust the seasoning with salt and it is ready.
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