Mince garlic, ginger and onion. Dice the eggplant and tomato into 1-2 cm cubes and soak the eggplant in water.
Put oil, garlic, ginger, and cumin seed in a pan or pot, and heat.
When it starts to get fragrant, add butter and onion. Saute well on low to medium heat until it becomes golden brown.
When the color of the onion becomes like the photo, add tomato and sugar. Evaporate the water from the tomato.
When the water from the tomato has evaporated, turn down the heat to low. Then add Chinese soup stock granules and curry powder, a little at a time and mix well. When it is mixed evenly, add salt. Then the curry paste is done.
Turn back the heat to medium and add the well drained eggplant and sauté quickly.
Bring the eggplants to the side and add the ground meat and yogurt. Mix the ground meat and yogurt well while separating the ground meat from each other.
When the ground meat has become crumbly, add Japanese Worcestershire-style sauce and honey and mix well. Simmer for about 5 minutes. Mix sometimes so it doesn't burn.
When the ground meat is cooked through, adjust the seasoning with salt and it is ready.
Story Behind this Recipe
It's the result of my never-ending research on curry.
The cumin is not necessary! But the taste will be more authentic if you do add it. When you have time, let it cool once and heat it up again so that it'll become full-bodied.