Japanese Navy Curry
Japanese Navy Curry
Ingredients
For the Curry
- 2 pounds chuck roast, cut into bite-sized chunks
- 1/3 cup lard
- 1/3 cup all-purpose flour
- 2 tablespoons Japanese curry powder
- 1 tablespoon garam masala
- 1 apple, grated
- 40 fluid ounces beef stock
- 4 small tomatoes
- 2 yellow onions, diced
- 2 gold potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 2 teaspoons turmeric
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Marinade
- 1/2 cup Greek yogurt
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 2 cups medium grain rice, cooked according to package directions
Instructions
- 1
In a large bowl, combine the bite-sized chuck roast with Greek yogurt, ginger garlic paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure the beef is evenly coated. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
Bring a small pot of water to a boil. Carefully add the small tomatoes and boil for 2 to 3 minutes, or until their skins begin to loosen. Remove the tomatoes from the boiling water and immediately transfer them to an ice bath to stop the cooking process. Once cooled, peel the skins off the tomatoes and, if desired, remove the seeds. Roughly chop the peeled tomatoes.
⏱️ 10 min
- 3
In a large heavy-bottomed pot or Dutch oven, melt the lard over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 2 to 3 minutes until a smooth paste forms.
⏱️ 5 min
- 4
Add the Japanese curry powder, turmeric, and garam masala to the roux. Continue to cook and stir for another 2 to 3 minutes, allowing the spices to toast and the roux to darken slightly. Be careful not to burn it.
⏱️ 5 min
- 5
Remove the roux from the pot and set aside. In the same pot, increase the heat to medium-high. Add the marinated beef in batches, if necessary, to avoid overcrowding the pot. Brown the beef on all sides, then remove it from the pot and set aside.
⏱️ 10 min
- 6
Reduce the heat to medium. Add the diced yellow onions to the pot and sauté, stirring occasionally, until they are softened and translucent, about 5 to 7 minutes.
⏱️ 7 min
- 7
Return the browned beef to the pot with the sautéed onions. Add the prepared curry roux, chopped tomatoes, and beef stock. Stir everything together until well combined. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, or to taste.
⏱️ 5 min
- 8
Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for 2 to 3 hours, or until the beef is incredibly tender. Stir occasionally to prevent sticking.
⏱️ 120 min
- 9
After the beef is tender, add the peeled and chunked gold potatoes and carrots to the pot. Continue to simmer, covered, for another 20 to 30 minutes, or until the potatoes and carrots are tender.
⏱️ 30 min
- 10
Finally, stir in the grated apple. Cook for an additional 5 minutes to allow the flavors to meld. Taste the curry and adjust seasoning with more salt or pepper if needed.
⏱️ 5 min
- 11
Serve the hot Japanese Navy Curry over freshly cooked medium grain rice.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Navy Curry
For the Curry
- 2 pounds chuck roast, cut into bite-sized chunks
- 1/3 cup lard
- 1/3 cup all-purpose flour
- 2 tablespoons Japanese curry powder
- 1 tablespoon garam masala
- 1 apple, grated
- 40 fluid ounces beef stock
- 4 small tomatoes
- 2 yellow onions, diced
- 2 gold potatoes, peeled and cut into chunks
- 2 carrots, peeled and cut into chunks
- 2 teaspoons turmeric
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Marinade
- 1/2 cup Greek yogurt
- 1 tablespoon ginger garlic paste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Serving
- 2 cups medium grain rice, cooked according to package directions
Instructions
- 1
In a large bowl, combine the bite-sized chuck roast with Greek yogurt, ginger garlic paste, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure the beef is evenly coated. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
Bring a small pot of water to a boil. Carefully add the small tomatoes and boil for 2 to 3 minutes, or until their skins begin to loosen. Remove the tomatoes from the boiling water and immediately transfer them to an ice bath to stop the cooking process. Once cooled, peel the skins off the tomatoes and, if desired, remove the seeds. Roughly chop the peeled tomatoes.
⏱️ 10 min - 3
In a large heavy-bottomed pot or Dutch oven, melt the lard over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook, stirring constantly, for 2 to 3 minutes until a smooth paste forms.
⏱️ 5 min - 4
Add the Japanese curry powder, turmeric, and garam masala to the roux. Continue to cook and stir for another 2 to 3 minutes, allowing the spices to toast and the roux to darken slightly. Be careful not to burn it.
⏱️ 5 min - 5
Remove the roux from the pot and set aside. In the same pot, increase the heat to medium-high. Add the marinated beef in batches, if necessary, to avoid overcrowding the pot. Brown the beef on all sides, then remove it from the pot and set aside.
⏱️ 10 min - 6
Reduce the heat to medium. Add the diced yellow onions to the pot and sauté, stirring occasionally, until they are softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 7
Return the browned beef to the pot with the sautéed onions. Add the prepared curry roux, chopped tomatoes, and beef stock. Stir everything together until well combined. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, or to taste.
⏱️ 5 min - 8
Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for 2 to 3 hours, or until the beef is incredibly tender. Stir occasionally to prevent sticking.
⏱️ 120 min - 9
After the beef is tender, add the peeled and chunked gold potatoes and carrots to the pot. Continue to simmer, covered, for another 20 to 30 minutes, or until the potatoes and carrots are tender.
⏱️ 30 min - 10
Finally, stir in the grated apple. Cook for an additional 5 minutes to allow the flavors to meld. Taste the curry and adjust seasoning with more salt or pepper if needed.
⏱️ 5 min - 11
Serve the hot Japanese Navy Curry over freshly cooked medium grain rice.
⏱️ 3 min