Dry Curry (with Lots of Chinese Cabbage)
Dry Curry (with Lots of Chinese Cabbage)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, dry curry (with lots of chinese cabbage). One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Dry Curry (with Lots of Chinese Cabbage) is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Dry Curry (with Lots of Chinese Cabbage) is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can cook dry curry (with lots of chinese cabbage) using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Dry Curry (with Lots of Chinese Cabbage):
  1. Get Chinese cabbage
  2. Make ready Onions (small)
  3. Prepare Carrot
  4. Take Garlic (minced)
  5. Take Ginger (minced)
  6. Take Combined ground beef and pork
  7. Get ＊ Curry powder
  8. Take ＊ Natural salt
  9. Make ready cubes ＊ Curry roux (medium-hot, crushed finely)
  10. Prepare ＊ Cumin powder
  11. Get ＊ Nutmeg
  12. Make ready ＊ Coriander powder
  13. Get ＊ Soup stock cube
  14. Prepare ＊ Bay leaf
  15. Prepare plus Garam masala
  16. Make ready Flour
  17. Take Salt and pepper
  18. Make ready Vegetable oil
  19. Get Miso
Instructions to make Dry Curry (with Lots of Chinese Cabbage):
  1. Finely chop the vegetables (It might be troublesome, but the texture will be better than grinding in a food processor.)
  2. Heat vegetable oil in a thick-bottomed pot and sauté the garlic and ginger until aromatic.
  3. First of all, sauté the onions patiently for about 20 minutes (over low to medium heat).
  4. Turn the heat higher and stir-fry the minced meat well, until browned.
  5. When the meat is brown, sift the flour (to hold the umami inside and thicken any extra sauce).
  6. Add Chinese cabbage and onions. Stir-fry while mixing roughly.
  7. Add all ＊ ingredients and cover tightly with a lid. Simmer over medium heat for about 20 minutes. (It might burn if you don't stir).
  8. After 20 minutes, the Chinese cabbage will start to soften release moisture. Continue simmering for 15 to 20 minutes as you mix everything together.
  9. Taste, and season with miso, garam masala, salt and pepper.
  10. Dish it up, and serve. I recommend you top it with baked tomatoes.
  11. The amount of water depends on the Chinese cabbage you use. If it tastes too plain at the end, adjust with miso and roux.

So that is going to wrap this up for this exceptional food dry curry (with lots of chinese cabbage) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!