Kare Raisu (Japanese Curry with Rice)

[nverland]

Kare Raisu (Japanese Curry with Rice)

For the meat and vegetables:
1 Tbs (15 ml) vegetable oil
1 lb (450 g) beef, pork, chicken, or lamb cut into bite-size
pieces or whole shrimp, peeled and deveined
2 potatoes, cut into bite-size pieces
2 carrots, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 cup (250 ml) water

For the stock:
2 Tbs (30 ml) butter
2 onions, thinly sliced
1 Tbs (15 ml) grated fresh ginger
1 tsp (5 ml) grated garlic
1 Tbs (15 ml) all-purpose four
2 Tbs (30 ml) curry powder
2 cups (50 ml) beef or chicken stock
Salt, freshly ground pepper, and additional curry
powder to taste

To make the meat and vegetables, heat the vegetable oil in
a skillet over moderate heat. Saute the meat until browned,
about 5 minutes. Add the vegetables and the water and bring
to a boil. Reduce the heat and simmer covered until the meat
is tender, 30 to 45 minutes. If using shrimp, cook for 5 minutes.

To make the stock, heat the butter in a separate pan over
moderate heat and saute the onions until browned, about 15
minutes. Add the ginger, garlic, flour, and curry powder and
saute for 5 minutes. Stir in the stock and bring to a boil. Cook
until slightly thickened. Add the meat and vegetables along with
their liquid and simmer for 10 minutes. Adjust the seasoning
with salt, pepper, and additional curry powder if desired. Serve
with cooked rice or noodles. Serves 4 to 6.