I like to eat curry best in the Fall and Winter time when temperatures start to drop. Nothing is as good as curry beef and vegetables on a bed of rice in a bowl.
Out of all the curries in the world, I find that I love Japanese Curry the best. It's just something about the spices they use: Turmeric, Coriander, Fenugreek, Cumin, Red Pepper, Black Pepper, Cinnamon, Ginger, Star Anise, Cloves, Cardamo, Fennel, Nutmeg, Laurel Leaves, Allspice and Garlic.
You must be thinking, "Oh my God, all those spices just to make Curry! I just don't have time for that. I don't want to buy all of those spices." Let's face it, good quality spices are not cheap.
Well I cheat! And you can, too! I use S & B Golden Curry blocks or Vermont Curry blocks. I get them from my local grocer.
I also go to my local Japanese Grocery store and get my curry, too! I love the flavor of these and I know I could not even come close to recreating the flavor and aroma.
So, I will show you the shortcut to great Japanese curry that you can get on almost every street corner restaurant in Northern Japan.
The Ingredients
4 oz (1 four piece block) of S & B Hot Curry (8.4 oz box)
*This recipe uses half the box of curry.
*This recipe uses half the box of curry.
1 1/2 lb ground beef (80/20 fat percentage)
1/2 medium onion, chopped
3 celery sticks, chopped
3 celery sticks, chopped
