Japanese curry

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Step 1

If you're making the curry powder, toast the bay leaf, hot peppers, and fennel (if not ground) in a pan over low heat for 1-2 minutes. Then grind all the spices to make a fine powder and mix the toasted spices with the rest of the curry powder ingredients. Store in a glass jar for 2 months.

Step 2

Preheat your large cooking pot over medium heat. Add half the butter and oil, then the onions, and thoroughly coat the onions in the oil. Sauté the onions for 25 minutes until they just begin to caramelize, stirring every few minutes. Move onto the following steps while the onions cook. Once the onions finish turn off their heat.

Step 3

Put your potatoes into a bowl of water to get the starch out of them.

Step 4

Sprinkle the beef with salt and pepper, then the flour.

Step 5

Preheat a second large pan over medium-high heat then add the remaining oil and butter. Fry the beef in separate batches ensuring they have some space in between every piece. Fry for about 3 minutes on each side, getting a nice brown crust on every side. Remove all the beef and place in a separate dish.

Step 6

Pour the wine into the beef pan and use a wooden spatula to deglaze the crusted bits from the pan. Turn off the heat and set aside, keeping the wine and bits in the pan.

Step 7

Get the large pot with the onions back up to medium heat and add the garlic, ginger, ketchup, and ½ tbsp of curry powder. Cook for 1 minute, stirring.

Step 8

Add the beef and deglazed wine sauce into the pot and stir, cook for 3 minutes.

Step 9

Add the mushrooms, carrots, and celery and mix. Then add the beef broth until it just covers the ingredients in the pot. Now cover the pot with a well-fitting lid and bring to a boil.

Step 10

Skim off the bubbly scum from the top, we just used a spoon with shallow dips into the liquid.

Step 11

Now grate the apple piece into the pot, and add the Worcestershire, coconut milk, and bay leaf. Cover the pot again and simmer on low for 2 hours.

Step 12

Add the potatoes, close the lid, and simmer for another 15 minutes. The potatoes should be easy to stab with a fork or toothpick when done.

Step 13

Remove the pot from heat and remove the bay leaf. Gradually add the curry roux cubes. We introduced them 2 cubes at a time, making sure to thouroughly stir in between each batch. Stir for a few minutes and see how thick the sauce is. Add some hot water to achieve your desired thickness. We added about half a cup.

Step 14

Serve over some white rice