Japanese Curry

To a heated pot, add olive oil and fry the onions for about 2 minutes until they are fragrant.

Add the potatoes, carrots and meat and continue stir-frying for about 5 minutes until the meat is cooked.

Add water and bring the mixture to a boil before cooking it on medium heat for 20 minutes until the meat is tender.

Remove the pot from the flame, add the curry roux bricks and stir until the curry is well mixed.

Stew the curry over low heat for another 15-20 minutes until it thickens.

Note: other vegetables such as eggplant, lady’s finger (okra) and broccoli may be added to the stew according to personal preference.