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 onion (7 oz or 200 g)
- 1 stalk celery (2 oz or 57 g)
- ½ carrot (3.5 oz or 100 g)
- 6 shiitake mushrooms (1.7 oz or 48 g; You can use dried shiitake mushrooms instead of fresh ones. Soak in 1If you use dried shiitake mushrooms, soak in 1 cup of water for 15 minutes. Squeeze the water out and use this Shiitake Dashi in place of water)
- 1 Tbsp neutral-flavored oil (vegetable, canola, etc)
- 1 lb ground pork (454 g; for vegan/vegetarian, use mushrooms, zucchini, eggplant, etc)
- ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- freshly ground black pepper
- 1 cup chicken broth (240 ml; You can use vegetable stock for vegetarian/vegan)
- ½ cup water (or more)
- 1 tsp curry powder
- 1 Tbsp unsalted butter
- 2 cubes Japanese curry roux (Roughly 2 oz or 50 g. You can make homemade Japanese curry roux.)
- 1 Tbsp ketchup
- 1 Tbsp Tonkatsu sauce
- fried eggs
Gather all the ingredients. Prepare steamed rice first, if you don't have any.
Mince the onion, celery, carrot, and shiitake mushrooms.
In a large skillet, heat oil over medium heat. Sauté the onion until translucent.
Add ground pork and cook until no longer pink. Season with salt and pepper.
Add celery, carrots, and shiitake mushrooms and mix well with the rest of the ingredients.
Add chicken stock and water. Add more water if necessary so the liquid is just enough to cover the ingredients.
Add curry powder and mix well. Cover and bring it to boil. Skim off the scum and foam on the surface with a fine mesh skimmer. Reduce heat to medium-low heat and cook covered until the carrot is tender, about 5-6 minutes.
Add curry roux and butter and mix well.
Add ketchup and Tonkatsu sauce.
Mix well and simmer without cover for 2 minutes. If the sauce is too thick, add a small amount of water.
Serve the Keem Curry over steamed rice and put a fried egg on top, if you like.
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