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

Hey everyone, it is Jim, welcome to our recipe page. 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 will make it a bit unique. This will be really delicious.

Dry Curry (with Lots of Chinese Cabbage) is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Dry Curry (with Lots of Chinese Cabbage) is something which I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Dry Curry (with Lots of Chinese Cabbage):
  1. Make ready 600 grams Chinese cabbage
  2. Make ready 2 Onions (small)
  3. Prepare 100 grams Carrot
  4. Get 1 clove Garlic (minced)
  5. Make ready 1 piece Ginger (minced)
  6. Get 500 grams Combined ground beef and pork
  7. Make ready 2 tbsp ＊ Curry powder
  8. Take 1 tsp ＊ Natural salt
  9. Make ready 3 cubes ＊ Curry roux (medium-hot, crushed finely)
  10. Get 3 tsp ＊ Cumin powder
  11. Take 1 ＊ Nutmeg
  12. Make ready 1 tsp ＊ Coriander powder
  13. Take 1 ＊ Soup stock cube
  14. Get 1 piece ＊ Bay leaf
  15. Get 1 tsp plus Garam masala
  16. Make ready 1 tbsp Flour
  17. Prepare 1 Salt and pepper
  18. Prepare 2 tbsp Vegetable oil
  19. Make ready 1 tbsp Miso
Steps 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’s going to wrap this up for this exceptional food dry curry (with lots of chinese cabbage) recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!