A delightful Japanese curry dish featuring tender meat, hearty vegetables, and a rich, flavorful curry sauce served over steamed rice.
Prepare the ingredients by cutting the meat into bite-sized pieces and dicing the vegetables.
Ensure the vegetables are cut evenly for consistent cooking.
Heat a deep pan over medium heat, add a little oil, and cook the meat until browned.
Avoid overcrowding the pan to ensure even browning.
Add the vegetables to the pan and sauté for a few minutes.
Stir frequently to prevent sticking.
Pour in water and bring to a boil, then reduce heat and simmer for 40 minutes.
Cover the pan to retain moisture.
In a separate saucepan, melt butter and sauté garlic and ginger until fragrant.
Use low heat to avoid burning the garlic.
Stir in flour and curry powder, cooking briefly, then gradually add water and bouillon, stirring until smooth.
Add the liquid slowly to prevent lumps.
Simmer the curry sauce until thickened, then stir in garam masala.
Taste and adjust seasoning as needed.
Combine the curry sauce with the meat and vegetables, stirring well, and simmer for 10 minutes.
Let the flavors meld together for a richer taste.
Serve the curry over steamed rice and enjoy.
Garnish with chopped parsley or pickled vegetables for added flavor.
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