Japanese Curry

Ingredients

• 2 pounds beef 2 inch cubes, chuck, flank, round, any braising cut
• 4 tablespoons coffee brewed strong
• salt as needed
• 3 tablespoons oil
• 2 onions large, sliced
• 2 tablespoons minced garlic
• 1 tablespoon ginger grated
• 2 carrot large, rangiri cut, uneven oblique chunks
• 2 potatoes large, rangiri cut
• 3/4 cup peas
• 2 teaspoons garam masala
• 2 cups beef stock water can be used but the depth of flavour will be lacking
• 3 cups water
• 2 teaspoons brown sugar or palm sugar
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon turmeric
• 1/2 tablespoon coriander powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground fennel
• 1 teaspoon chilli powder
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon garlic powder
• 1/4 teaspoon cocoa powder
• 1 pinch ground cloves
• 1 pinch ground cardamom
• 1 1/2 teaspoons tomato paste or ketchup
• 1 1/2 teaspoons worcestershire sauce
• 1 teaspoon soy sauce

Nutrition

• Calories : 430 calories
• Carbohydrate : 21 grams
• Cholesterol : 90 milligrams
• Fat : 27 grams
• Fiber : 4 grams
• Protein : 26 grams
• SaturatedFat : 10 grams
• Sodium : 400 milligrams
• Sugar : 5 grams
• TransFat : 1 grams