Keema curry with plenty of summer vegetables made with olives
Oidemai Recipe Contest Oidemai RiceOlive Dream Pig / Olive PigOlive beefOnionsGarlicPickled Green Olives
Ingredients
4 servings
- Minced olive beef 200g
- Minced olive pork 300g
- eggplant Middle three
- Okra 5 to 6
- Ginseng 1
- onion 2 in
- Tomato (Ripe) Medium 3
- Curry powder 3 tablespoons
- mash 100g
- Cumin seed 1 tablespoons
- Olive oil 1 tablespoons
- Garlic 2 piece
- Ginger 1 piece
- Salt and pepper Appropriate amount
- Oidemai Rice 3 go
- Olive salted (If there is, from Shodoshima) 20 to 25 grains
Method
-
Wash the rice in Oidemai, soak it in water for 20 to 30 minutes, put the olive fruits cut in half, and cook the rice.
-
Cut okra into 5mm widths, chop eggplants, onions and carrots, and boil tomatoes and chop them into zaku.
Finely chop the garlic and ginger. -
Add olive oil to a pan, add cumin seeds, garlic, and ginger and fry. When the scent comes out, add minced meat and vegetables in that order and fry.Lightly salt and pepper.
-
Add moromi, mix and simmer for 20 to 30 minutes.
Taste, salt and add a little curry powder and cumin seeds to finish (not included) -
Serve cooked olive rice on a plate and serve with keema curry.
Invented
This recipe is a "delicious de prize" work of a curry recipe contest that uses one or more ingredients from Oidemai and Kagawa prefecture.
For a list of other delicious recipes that use "Oidemai"hereKara (Kagawa Food Happy Project)
For more information on "Oidemai"hereKarakara (LOVE Sanuki)
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