Keema Curry (キーマカレー) is an Indian curry dish made of ground meat (usually lamb) and minced vegeteables. This type of curry started to appear in Japan in 1950’s and it’s been adapted to Japanese taste.
Keema curry is one of our family’s favorite dish. Not only it tastes so good, but it’s so easy to make. Chop vegetables to small pieces and stir fry vegetables and meat first, then add curry powder and Japanese curry roux. Simmer for just 15 minutes and it’s ready to eat.
This is a wonderful meal for a busy evening, and I hope you will give it a try. Enjoy!
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- 1 Tbsp. oil
- 1 large onion, chopped finely
- 1 celery stalk, chopped finely
- ½ - 1 carrot, chopped finely
- 2 shiitake mushrooms, chopped finely (I used dried shiitake mushrooms. Soak in 1 cup warm water for 15 minutes ahead of time and use this liquid instead of 1 cup water below)
- ¾ - 1 lb ground pork
- 1 cup water or vegetable/chicken broth
- 1 tsp. curry powder
- 2 small pieces of Japanese curry sauce mix (roux)
- 1 Tbsp. ketchup
- 1 Tbsp. Tonkatsu sauce
- 1 Tbsp. butter (optional)
- Freshly ground black pepper
- A handful of Parmesan cheese (optional)
- fried eggs (optional)
- In a large skillet, heat oil over medium high heat. Sauté the onion and celery until they are nicely golden brown.
- Add the carrots and shiitake mushrooms and mix well with onion and celery.
- Add ground pork and break up the meat with wooden spoon.
- When meat is cooked, add water or vegetable/chicken broth. Then add curry powder and bring it to boil. Skim the fat and excess on the surface with spoon.
- Lower the heat to medium, and add curry roux, Ketchup and Tonkatsu sauce. Mix well and simmer without cover for 15 minutes. If necessary, lower the heat or add water during simmering.
- Add butter and pepper. When butter is all melted, add cheese in the curry.
- Serve with rice and a sunny-side up fried egg.
Editor’s Note: Photos updated in June 2013