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Export 15 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Add the curry powder, garam masala, and flour. Stir well to distribute.
Step 6
Sprinkle the flour over the onion and spice mixture. Stir constantly until the flour is well incorporated and lightly browned.
Step 7
Gradually add the 4 cups of beef broth while stirring constantly to avoid lumps.
Step 8
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.
Step 9
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.
Step 10
This recipe makes 5 servings. Each dish gets ¾ cup of rice. Divide the curry evenly between each dish.
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