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Dry Curry (with Lots of Chinese Cabbage)

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We hope you got benefit from reading it, now let’s go back to dry curry (with lots of chinese cabbage) recipe. You can cook dry curry (with lots of chinese cabbage) using 19 ingredients and 11 steps. Here is how you do that.

The ingredients needed to make Dry Curry (with Lots of Chinese Cabbage):
  1. Take 600 grams Chinese cabbage
  2. Provide 2 Onions (small)
  3. You need 100 grams Carrot
  4. Take 1 clove Garlic (minced)
  5. Provide 1 piece Ginger (minced)
  6. Take 500 grams Combined ground beef and pork
  7. Use 2 tbsp * Curry powder
  8. You need 1 tsp * Natural salt
  9. Take 3 cubes * Curry roux (medium-hot, crushed finely)
  10. Provide 3 tsp * Cumin powder
  11. You need 1 * Nutmeg
  12. Take 1 tsp * Coriander powder
  13. Get 1 * Soup stock cube
  14. Get 1 piece * Bay leaf
  15. Use 1 tsp plus Garam masala
  16. Provide 1 tbsp Flour
  17. Take 1 Salt and pepper
  18. You need 2 tbsp Vegetable oil
  19. Provide 1 tbsp Miso
Steps to make Dry Curry (with Lots of Chinese Cabbage):
  1. Finely chop the vegetables (It might be troublesome, but the texture will be better than grinding in a food processor.)
  2. Heat vegetable oil in a thick-bottomed pot and sauté the garlic and ginger until aromatic.
  3. First of all, sauté the onions patiently for about 20 minutes (over low to medium heat).
  4. Turn the heat higher and stir-fry the minced meat well, until browned.
  5. When the meat is brown, sift the flour (to hold the umami inside and thicken any extra sauce).
  6. Add Chinese cabbage and onions. Stir-fry while mixing roughly.
  7. Add all * ingredients and cover tightly with a lid. Simmer over medium heat for about 20 minutes. (It might burn if you don't stir).
  8. After 20 minutes, the Chinese cabbage will start to soften release moisture. Continue simmering for 15 to 20 minutes as you mix everything together.
  9. Taste, and season with miso, garam masala, salt and pepper.
  10. Dish it up, and serve. I recommend you top it with baked tomatoes.
  11. The amount of water depends on the Chinese cabbage you use. If it tastes too plain at the end, adjust with miso and roux.

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