Heat oil in a frying pan and fry the onion from Step 1 over high heat. When the onion is transparent, add honey and fry over high heat (be careful not to burn it) until it changes colour.
Add meat, curry powder, and salt and pepper to Step 2 and fry until the meat has cooked thoroughly.
Add canned tomatoes and soup stock, and simmer over low heat for around 15 minutes. If there isn't enough water, add around 100 ml.
Add curry roux and cream cheese and simmer. Adjust the amount of roux to suit the texture and taste you want. Taste, add salt if necessary, and it's done.
Story Behind this Recipe
Not requiring a long time to simmer is a great help.
This time, I used a mixture of ground beef and pork, but you can use whatever minced meat you like. It's nice with mushrooms, too. In Step 2, if you have time, it's best to brown the onion. If you do so, you don't need to use honey. I didn't have much time, so I used it.