Easy Simple, Easy and Delicious Keema Curry

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We hope you got insight from reading it, now let’s go back to simple, easy and delicious keema curry recipe. To cook simple, easy and delicious keema curry you need 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Simple, Easy and Delicious Keema Curry:

1. Prepare 300 grams Ground pork
2. Use 1 Onion
3. Provide 1 packet Cooked soybeans
4. Prepare 1 clove Garlic
5. Provide 1 piece Ginger
6. Provide 1 Bay leaf
7. Prepare 400 grams Canned diced tomatoes
8. Provide 1 tbsp Sugar
9. You need 2 tbsp Curry powder
10. You need 1 tsp Salt
11. Prepare 2 tsp Consommé granule
12. Prepare 400 ml Water
13. Use 2 tbsp Japanese Worcestershire sauce
14. Take 3 tbsp Vegetable oil

Steps to make Simple, Easy and Delicious Keema Curry:

1. Mince onion, garlic and ginger. In a frying pan or a pot, heat vegetable oil, garlic, ginger and bay leaf.
2. Once fragrant, add onions. Sauté for 10 minutes over medium heat while stirring with a spatula.
3. It is ideal to sauté until reaching this color.
4. Add tomatoes and sugar. Reduce the liquid until it becomes thick. Sugar will neutralize the acidity.
5. Reduce heat and mix in the curry powder little by little. Once all the spices are included, add salt.
6. The paste is done.
7. Transfer the paste into a pot. Add water, consommé granule, meat, and drained soybeans. Break up the meat. Adding water at the same time makes it easy to crumble the meat.
8. Once it starts to simmer, add Japanese Worcestershire sauce. Cook for 10 minutes while mixing well from the bottom of the pan. Add salt to adjust the taste if necessary. It is okay to leave it a little on the bland side.
9. Take off the heat and cool the whole pan in water. Slightly open the lid to let the steam out. Cool to let the flavors absorb. Make sure that water does not get in the pan!!
10. When cooled, you can put the whole pot in the refrigerator as well! This extra step will strengthen the flavor and add depth to the dish.
11. Reheat just before serving.

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