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1
Chop all the * ingredients.
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2
Peel the tomato and chop roughly.
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3
Coat a pan or frying pan with vegetable oil and fry garlic and ginger.
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4
When fragrant, add the rest of the* ingredients and fry until the onion becomes translucent.
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5
Turn off the heat.
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6
Add 150 ml of water and minced meat.
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7
Stir with a wooden spatula to crumble the meat.
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8
By doing so, you can break up the minced meat well and it won't clump together too much.
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9
Turn on the heat again.
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10
Bring to a boil over high heat and skim off the grease and scum floating to the surface.
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11
Turn down the heat to medium and add red wine, tomato and soup stock cube.
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12
Simmer until the vegetables become tender.
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13
Add the ingredients and simmer.
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14
(Simmer until it reaches your desired consistency.
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15
I like it rather loose.)
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16
Season with salt and pepper at the end and turn off the heat.
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17
Add garam masala to taste.
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18
Finely chop the boiled eggs.
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19
It is easier and looks nicer if you mash with a potato masher.
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20
Transfer to a serving plate, put the eggs on top and it's done!
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21
This is a photo of the curry powder and garam masala I used this time.
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22
I used a hot and spicy curry roux.
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23
If you use a mild curry roux, you may not need honey.
