Japanese Beef Curry with Rice

Ingredients

• 300g short-grain or sushi rice
• 360ml cold water
• 2 tbsp sunflower oil
• 600g braising steak, cut into 3cm cubes
• 1 large onion, finely chopped
• 2 carrots, cut into 3cm chunks
• 2 cloves garlic, crushed
• 30g butter
• 3 tbsp plain flour
• 2 tbsp mild curry powder
• 1 tsp garam masala
• 800ml hot beef stock (2 stock cubes)
• 1 tbsp tomato ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp light soy sauce
• 1 tbsp runny honey
• 1 eating apple, peeled and grated
• 400g potatoes, peeled and cut into 4cm chunks
• Salt and black pepper to taste

Method

1. Heat 1 tbsp of the oil in a large, lidded pan over a high heat. Season the beef and brown in 2 batches for 4 minutes each. Transfer to a plate.

2. Add the remaining oil, onion and carrots and cook for 8 minutes. Add the garlic and cook for 1 minute. Add the butter and, once melted, stir in the flour, curry powder and garam masala and cook for 2 minutes.

3. Gradually stir in the stock until smooth, then add the ketchup, Worcestershire sauce, soy sauce, honey and apple. Return the beef to the pan, cover and simmer gently for 1 hour 15 minutes.

4. Add the potatoes, cover and cook for 25 to 30 minutes until the beef and potatoes are tender. Season to taste.

5. Rinse 300g short-grain or sushi rice in a sieve under cold running water until the water runs almost clear, then drain.

6. Put the rice and 360ml cold water in a lidded saucepan and soak for 20 minutes. Bring to the boil, cover tightly, reduce to the lowest heat and cook for 12 minutes without lifting the lid, then rest, covered, for 10 minutes.

7. Serve the curry over the rice.