今日のディナーは、以前ポトフと作った時に煮込んだスネ肉とキャベツを一緒に冷凍していたので、それをベースにカレーを作りました。クミンシードを炒めたところに玉ねぎのみじん切りを加えてじっくり炒め、クミンパウダーとコリアンだパウダー、マドラスカレー粉を加えて更に炒め、トマトの水煮缶のトマトを２つ加えてしっかり炒めたら解凍したスネ肉とキャベツ、お水、人参を加えてしばらく煮てから玉ねぎの厚切りとジャガイモを加え、ジャガイモが柔なくなってきたらカレールーを数種類加えて出来上がり、スネ肉がとろとろでとっても美味しかったです。

考えて見たらついこの間インドカレーを食べたけれど、日本のカレーはわたしたちの中ではちょっと違う位置付けです。

Today’s dinner was Japanese curry using the shin of beef and cabbage that was left-over from the pot au feu we cooked a little while ago.  I sauteed cumin seeds in oil, then added chopped onion and cooked until it’s nice and sweet, then cumin powder, coriander powder & Madras curry powder until they all mingle together and smell nice.  I then adeed 2 tomatoes from a tin of Italian tomatoes, cooked it to let the acidity go, then added the defrosted beef & cabbage, water, and chopped carrot.  I simmered it until the carrot started to get soft, added thickly sliced onion and some chopped potatoes and cooked until the potatoes started to get soft.  Finally I added a few different Japanese curry roux, let it all cook a little and it was done.  The beef was so tender and lovely and the curry was delicious.

I know we had Indian curry just the other day, but somehow Japanese curry has a different position in our mind.