The re-creation of one of the most popular dishes in Japan but with a twist: the gluten-free Golden Curry (カレーライス)!
Ingredients:
1 lb beef (we used mince, but you may use any cut suitable for stewing)
2 tbsp oil (neutral)
1 onion, peeled and coarsely chopped
2 carrots, peeled and chopped into rounds
1 large potato, peeled and roughly chopped
2 cloves of garlic, minced
1 small knob of ginger, peeled and minced or grated
1 apple, peeled and chopped
4 tsp garam masala
1/4 tsp ground star anise
1/4 tsp ginger powder
(We used this combination because our Asian supermarket does not stock S&B oriental curry powder – if you can find it, combine 4 tbsp of said curry powder and a pinch of garam masala)
3 tbsp gluten-free all purpose flour
2 tbsp brown sugar
2 tbsp tomato paste
2 cups dry red wine
2 tbsp gluten-free soy sauce
1 liter (~ 1 quart) water
Directions:
1. Heat half of the oil over medium-high heat in a large pot or dutch oven. Add beef and cook until browned. Remove from pot and set aside.
2. Lower the heat to medium-low and add the remaining tbsp of oil. Add the chopped onion and cook, stirring often, until translucent, about 10 minutes.
3. Add garlic, apple, and ginger. Cook for a couple of minutes.
4. Add gluten-free flour, stir well to coat, for at least one minute.
5. Add carrots, potato, garam masala, ginger powder, star anise (or S&B curry powder). Stir until fragrant, about one minute. Be careful not to burn the mixture.
6. Add tomato paste, stir until well combined.
7. Gradually pour in red wine and bring to a boil.
8. Add water, soy sauce, and brown sugar.
9. Lower heat and return beef to pot. Cover and simmer for 30 min.
10. Uncover and simmer for another 30 minutes.
11. Season with salt and pepper to taste.
12. Serve over rice (preferably Japanese short-grain rice) and enjoy!
