Ingredients
Beef Marinade
- 1½ pound chuck roast (trimmed and cut into 1 inch cubes)
- ½ cup Greek yogurt
- 1 tablespoon garlic (grated, about 3-4 cloves)
- 1 tablespoon ginger (peeled and grated, about 1 inch knob)
- 1 teaspoon ground turmeric
- ¼ teaspoon cracked black pepper
Curry Roux
- 3 tablespoons unsalted butter
- 1 tablespoon lard
- ½ cup all-purpose flour (fluffed, spooned, and leveled)
- 3 tablespoons Japanese curry powder
- 1 tablespoon garam masala
Vegetables and Liquids
- 2 cups water
- 1 cup unsalted beef stock (or water mixed with 3 teaspoons beef bouillon powder)
- 1 pound gold potato (peeled and cut into 2 inch chunks)
- 6 ounces carrot (peeled and cut into 1 inch chunks)
- 12 ounces yellow onion (finely chopped)
- 8 ounces tomato (peeled and deseeded using the recommended method)
- 3 ounces apple (grated, preferably sweet juicy varieties like Fuji or Honeycrisp)
Additional Ingredients
- 2 teaspoons kosher salt (or to taste)
- 1 tablespoon neutral oil (for caramelizing onions)
- Cooked white rice (to serve)
Instructions
- Marinate the beef: Combine the chuck roast cubes, Greek yogurt, grated garlic, grated ginger, turmeric, and cracked black pepper in a bowl. Mix thoroughly until the beef is evenly coated. Let it marinate for 10 to 15 minutes at room temperature, or for deeper flavor, marinate overnight in the refrigerator while you prepare the other ingredients.
- Caramelize the onion: Heat a tablespoon of neutral oil in a nonstick pan over medium-high heat. Add the finely chopped yellow onion once the oil is hot. Sauté until fragrant and translucent, then reduce the heat to medium or medium-low. Continue cooking, stirring often, until the onions are caramelized to a rich golden-brown color, about 5 to 8 minutes. Remove from heat and set aside.
- Make the curry roux: In a medium pan over medium heat, melt the unsalted butter and lard completely. Add the all-purpose flour and stir constantly to cook the roux until it turns a couple of shades darker than peanut butter color. Be vigilant to stir the edges of the pan to prevent burning. Once the desired color is achieved, remove the pan from heat and immediately stir in the Japanese curry powder and garam masala until fully combined.
- Prepare the tomatoes: Bring a pot of water to a boil and then turn off the heat. Score a shallow “X” on the bottom of each tomato. Place the tomatoes in the hot water for 5 to 10 seconds or until their skins begin to peel back. Drain and peel the skin off the tomatoes carefully. Deseed the tomatoes by either of the following methods: Anime method – cut off tops, remove woody core and seeds using a spoon, then cut into thick chunks; or Alternative method – core the tomato, quarter or eighth them, then cut out and discard seeds.
- Start the curry base: In a pot, bring 2 cups of water to a boil. Add the peeled and chunked potatoes and carrots. Then add the prepared curry roux, unsalted beef stock, peeled and deseeded tomatoes, caramelized onions, grated apple, and kosher salt. Stir well and bring the mixture back to a boil, stirring occasionally to help dissolve the curry roux into a smooth sauce.
- Add the beef and simmer: Once the curry base is boiling and smooth, add the marinated beef cubes and stir to combine everything evenly. Reduce the heat to maintain a gentle simmer and cover the pot with a lid. Let the curry simmer for 30 minutes, then remove the lid and continue cooking for an additional 30 minutes or until the beef is tender and the sauce has thickened. Stir occasionally and scrape the bottom of the pot to prevent burning.
- Final seasoning and serve: Taste the curry and adjust saltiness as needed. Serve the hot curry over steamed white rice and enjoy immediately for the best flavor experience.
Notes
- The tomatoes used in the curry are traditionally peeled and deseeded to reduce excess moisture and bitterness, enhancing the curry’s richness.
- Grated apple adds a natural sweetness and depth to the curry, balancing the spices beautifully.
- Marinating the beef overnight will result in more tender and flavorful meat but 10-15 minutes is sufficient if short on time.
- Stirring often during caramelization and simmering is important to prevent burning and sticking.
- You can substitute beef stock with water and bouillon powder if preferred or to reduce sodium.
- Use sweet and juicy apples like Fuji or Honeycrisp for the best flavor in this recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
