Keema Curry (キーマカレー) is an Indian curry dish made of ground meat (usually lamb) and minced vegetables. 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 neutral flavor oil (vegetable, canola, etc)
- 1 onion (chopped finely)
- 1 stalk celery (chopped finely)
- ½-1 carrot (chopped finely)
- 2 shiitake mushrooms (chopped finely, see Notes)
- ¾-1 lb ground pork
- 1 cup water (or vegetable/chicken stock)
- 1 tsp curry powder
- 2 pieces Japanese curry roux
- 1 Tbsp ketchup
- 1 Tbsp Tonkatsu sauce
- 1 Tbsp unsalted butter (optional)
- Freshly ground black pepper
- Handful 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.
Shiitake Mushrooms: I use dried shiitake mushrooms in this recipe instead of fresh ones. If you use dried shiitake mushrooms, soak in 1 cup of water for 15 minutes. Squeeze the water out and cut the mushrooms. Reserve the liquid (shiitake dashi) and use it instead of 1 cup water.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
Editor’s Note: Photos updated in June 2013