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Export 12 ingredients for grocery delivery
Step 1
Crumble stock cube into boiling water and mix to dissolve.
Step 2
Heat oil in a frying pan over medium heat, sauté onion pieces until they become soft and translucent.
Step 3
Add pork mince to the pan, a dash of salt and pepper to season, and cook, breaking it up as you go.
Step 4
When the mince has changed colour to light brown, add carrot and cook for a couple of minutes, then add capsicum and quickly mix.
Step 5
Reduce to low heat. Add ginger and curry powder to the pan and sauté for a minute or two, until the curry powder is all integrated with the other ingredients and there is no dry powder left.
Step 6
Add ketchup, Worcestershire sauce, and the water with beef stock to the pan. Bring the heat to medium and mix well.
Step 7
When the liquid is almost evaporated, turn the heat off.
Step 8
Put rice on a serving plate, shaping a flat mound. Pour the Dry Curry over the rice. Place a sprig of parsley on the side and serve immediately.
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