Ingredients /nutrition
- 350 g beef rump or round steak, cut into cubes
- 80 g pork belly or leg, cut into cubes
- 4 tbsp tomato paste
- 5 tbsp mild curry powder
- 3 tbsp vegetable oil
- 1 coarsely grated yellow onion
- 1 grated carrot
- 1/2 grated green apple
- 500 ml beef stock
- 250 ml water
- 120 ml coconut milk or milk
- 1 tbsp butter
salt to taste
- 4 cups cooked Japanese rice
Methods / instructions
- Mix the first 4 ingredients from the list and 1 tbsp of oil in a bowl. Set aside.
- Heat remaining oil and sweat onion and carrot until tender.
- Add in apple and cook for a further 1 minute.
- Increase heat and add in mean. Cook for 2 1/2 minutes.
- Stir in beef stock, water and coconut milk. Cook for 1 1/2 hours until meat is tender.
- Stir in butter and salt.
- Serve hot with rice.
Servings: 4
More Japanese Cookery:
Teriyaki | Japanese lunch, dinner | Sushi Sashimi
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