Japanese Ground Beef Curry
Servings: 5 servings
Calories: 719kcal
This Japanese Ground Beef Curry recipe combines ground beef with aromatic spices and hearty vegetables, all simmered together in a rich and flavorful curry sauce. It offers a comforting and satisfying meal, perfect for enjoying over a bed of rice.
Print Recipe
Pin Recipe
Share on Facebook
Ingredients
- 2 lbs (908 g) ground beef (85/15)
- ½ tbsp (7.5 g) oil
- ¼ cup (37 g) flour gluten free if needed
- 3 tbsp (24 g) curry powder
- 2 tbsp (16 g) garam masala
- 1 small (125 g) onion
- 2 medium (150 g) carrots
- 1 large (250 g) russet potatoes
- 1 tbsp (15 g) minced garlic
- 1 tbsp (15 g) ginger
- 4 cups (960 g) beef broth
- 2 tbsp (30 g) soy sauce gluten free if needed
- 1 tbsp (15 g) Worcestershire sauce
- 8 oz (227 g) frozen peas
- Salt and pepper to taste
- 3¾ cups (562.5 g) cooked rice
Instructions
For the Rice
- Prepare enough rice to yield 3¾ cups (562.5g) cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on they type of rice and cooking method used.
For the Curry
- Heat a large pot over medium high heat and add in the beef to brown. We are going to render out the fat and use it to cook the aromatics.
- While the beef is cooking, wash and chop all of your vegetables. Cut the onion into a small dice, potatoes into a medium to large dice, and the carrots into thinly sliced quarter or half moons. Grate the ginger and mince the garlic.
- When the beef is about 90% of the way cooked, move it to the perimeter of the pan and allow the rendered fat to pool in the center. Add in the onions, garlic, and ginger. Cook for a couple of minutes until the onions have lightly browned.
- Add the curry powder, garam masala, and flour. Stir well to distribute.
- Sprinkle the flour over the onion and spice mixture. Stir constantly until the flour is well incorporated and lightly browned.
- Gradually add the 4 cups of beef broth while stirring constantly to avoid lumps.
- Add in the carrots and potatoes, reduce the heat to medium, cover with a lid, and allow the pot to boil for 15-20 minutes or until the potatoes are cooked through.
- Stir in the 2 tbsp of soy sauce, 1 tbsp of Worcestershire sauce, and 8oz of frozen peas. Taste test and adjust with seasonings to taste.
Plating
- This recipe makes 5 servings. Each dish gets ¾ cup of rice. Divide the curry evenly between each dish.
Nutrition
Calories: 719kcal | Carbohydrates: 65g | Protein: 46g | Fat: 31g | Monounsaturated Fat: 67.1g | Fiber: 7g
NUTRITIONAL INFO FOR THE [POST_TITLE]
The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.
Servings
Carbs
322.7g
Protein
228.9g
Fat
154.5g
Calories
3596.9 cals
This Post Has 6 Comments
I’m a big fan of these stew-like recipes. I made a double batch of this recipe and froze half for later. It reheats really nice and tastes great!
I’m currently enjoying this for lunch as I write a review. It’s great as written but two things to keep in mind, 1 the type of curry powder you are using- 3Tbsp could result in quite a powerful or highly spiced dish. 2 make sure your carrots are diced smaller than your potatoes as they take a lot longer to soften than the potatoes will.
full disclosure, this is my first time making AND trying curry of any kind. only thing I changed was going with 1 lb of ground and 1lb of stew beef. Best of all I finished this in under an hour! Must say, this is pretty damn good! Thanks for the recipe and broadening my cuisine tastes.
Is this recipe on myfitnesspal? I couldn’t find it anywhere on there. There is another one but not this specific one.
🇸🇰
Have made this many times. Always a favourite. Cheers mate