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1
Slice the onion along the grain.
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2
Cut the meat, potato and carrot into 2cm cubes.
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3
Finely chop the garlic and ginger.
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4
Heat olive oil in a pot, add onion, garlic and ginger, and saute over medium-high heat.
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5
Keep on stirring so it doesn't burn, for about 10 minutes.
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6
When there's almost no moisture in the pan and the onion has caramelized, it's done.
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7
Lower the heat, add butter and flour and mix well.
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8
Keep sauteing.
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9
Add curry powder and mix well.
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10
Turn up the heat and keep on sauteing until the curry powder is fragrant.
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11
It should look like this.
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12
Add 1 cup of water and dissolve the roux.
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13
Add the rest of the water and stir well to dissolve.
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14
Add the flavoring ingredients, and bring to a boil.
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15
Skim off the scum carefully.
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16
Turn the heat down to low, and simmer without a lid for 30 minutes.
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17
Stir it up from the bottom occasionally to prevent burning.
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18
Heat olive oil in a frying pan.
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19
Add the meat potato carrot in that order.
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20
Saute after each addition and season lightly with salt and pepper.
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21
When the potatoes have turned translucent, it's good.
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22
When the simmered curry sauce is shiny and thickened, add meat, potato and carrot.
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23
When the sauce comes to a boil, turn the heat down to low and simmer for 15 minutes.
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24
When the additional ingredients are tender and the curry is nicely thickened, it's done.
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25
The curry is delicious when freshly made, but it may be a bit floury.
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26
If you let it sit for half a day or overnight, the flouriness and flavor will settle down and the curry will be even more delicious.
