Miso Keema Curry from Donabe: Traditional and Modern Japanese Clay Pot Cooking by Naoko Takei Moore and Kyle Connaughton

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Rinshin

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

1 tablespoon olive oil

1 tablespoon butter

1 ½ teaspoons cumin seeds

1 onion, minced

1 clove garlic, grated

1 ½ teaspoons peeled, grated ginger

1 ¼ pound ground beef

1 carrot, peeled and cut into ¼-inch cubes

2 tablespoons curry powder (I use a mix of Madras and Sri Lankan)

1 ½ teaspoons paprika

1 ½ tablespoons red miso

1 ¾ cups plus 2 tablespoons chicken bone broth

3 tablespoons ketchup

2 bay leaves

1 teaspoon Chinese black vinegar or balsamic vinegar

½ teaspoon salt

Pepper

½ pound okra, trimmed and sliced crosswise

Note: Ingredients may have been altered from the original.

Directions at yogurtsoda.com

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