Retro Curry

Name: Retro Curry
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 6 tbsp. unsalted butter; 1 1 ⁄ 2 lb. boneless beef chuck, cut into 2″ × 1/4″-thick strips; Kosher salt, to taste; 12 oz. shrimp, peeled and deveined, tails removed; 2 tbsp. curry powder, like S&B brand; 1 tbsp. garam masala; 5 cloves garlic, minced; 4 carrots, cut into 2″ pieces; 1 large yellow onion, cut into 1″ wedges; 1 (1 1/2") piece ginger, grated; 1 ⁄ 3 cup flour; 6 cups beef stock; 3 tbsp. honey; 1 bay leaf; 1 lb. russet potatoes, peeled and cut into 1 1/2″ pieces; 2 tbsp. soy sauce; Cooked white rice, for serving

Serves
serves 6-8

ANDRE BARANOWSKI

Redolent of cumin and dozens of other spices, sweetened with fruit or honey, and made with myriad combinations of meat, fish, and vegetables, curry is a dish that inspires dedication—even obsession—in Japan. This one, from a recipe in Japanese Soul Cooking (Ten Speed Press, 2013), combines beef, shrimp, and vegetables. This recipe first appeared in our March 2014 issue with the story Curry in a Hurry.

Ingredients

6 tbsp. unsalted butter
1 ¹⁄₂ lb. boneless beef chuck, cut into 2″ × 1/4″-thick strips
Kosher salt, to taste
12 oz. shrimp, peeled and deveined, tails removed
2 tbsp. curry powder, like S&B brand
1 tbsp. garam masala
5 cloves garlic, minced
4 carrots, cut into 2″ pieces
1 large yellow onion, cut into 1″ wedges
1 (1 1/2") piece ginger, grated
¹⁄₃ cup flour
6 cups beef stock
3 tbsp. honey
1 bay leaf
1 lb. russet potatoes, peeled and cut into 1 1/2″ pieces
2 tbsp. soy sauce
Cooked white rice, for serving

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Instructions

Step 1

Melt butter in 8-qt. saucepan over medium-high heat. Season beef with salt and cook until browned, 8–10 minutes; using slotted spoon, transfer to bowl. Add shrimp; cook until pink, 1–2 minutes; transfer to bowl. Add curry, garam masala, garlic, carrots, onion, and ginger; cook until soft, 8–10 minutes. Add flour; cook 2 minutes. Add beef, stock, honey, and bay leaf; boil. Reduce heat to medium; cook until beef is tender, 1 hour. Add potatoes; cook until tender, 30 minutes. Stir in shrimp and soy sauce; serve with rice.

Melt butter in 8-qt. saucepan over medium-high heat. Season beef with salt and cook until browned, 8–10 minutes; using slotted spoon, transfer to bowl. Add shrimp; cook until pink, 1–2 minutes; transfer to bowl. Add curry, garam masala, garlic, carrots, onion, and ginger; cook until soft, 8–10 minutes. Add flour; cook 2 minutes. Add beef, stock, honey, and bay leaf; boil. Reduce heat to medium; cook until beef is tender, 1 hour. Add potatoes; cook until tender, 30 minutes. Stir in shrimp and soy sauce; serve with rice.