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1
Mince the carrot and onion.
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2
Heat the butter, garlic, and ginger in a frying pan over low heat.
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3
When it releases a nice aroma, add the onions and fry until brown and translucent.
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4
Add the carrot and ground meat.
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5
Stir-fry over medium heat, and season with salt, pepper and garam masala.
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6
Sitr-fry until it's thoroughly cooked.
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7
Add water and bay leaf, then turn the heat to high.
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8
Skim off the scum when it boils, and simmer for 10 minutes over low heat.
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9
Remove bay leaf and add the curry roux.
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10
When the roux is dissolved, add the Japanese Worcestershire sauce.
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11
Continue simmering for another 5 minutes, and then serve.
