800g rump cut into cubes
¼ cup Soya Sunflower Oil (60ml)
3 onions cut into half-moons
2 grated apples
2 grated garlic cloves
1 piece of grated ginger (10g)
¼ cup curry powder (25g)
1 tablespoon shoyu (15ml)
2 cups vegetable stock (500ml)
2 English potatoes cut into cubes
2 carrots cut into half-moons
1 tablespoon cornstarch (8g)
Chopped chives to taste
In a medium saucepan, sear the rump with half the oil and set aside.
In the same pan in which you fried the meat, brown the onion well over low heat with the rest of the oil.
Add the apple, garlic and ginger and sauté for a few minutes.
Add the curry and soy sauce and mix until smooth. Add the vegetable stock, potatoes and carrots.
When the potatoes and carrots are soft, return the meat to the pan.
Dissolve the starch in a little cold water and stir into the broth. Cook until it thickens.
Finish with chives.
Tips: serve with cooked Japanese rice, gohan. To prepare it, wash the rice to remove excess starch and use a 1:1 ratio - one cup of water for each cup (or 200g) of uncooked Japanese rice.
