Easy Yogurt Keema Curry

Easy Yogurt Keema Curry

I used yogurt instead of water. It is a curry with tons of concentrated flavor. You just need 20 minutes to make it.

Ingredients: 4 servings

Ground mixed pork and beef
350 to 400g
Eggplant - small Japanese type
1 clove
1 clove
20 g
Vegetable oil
2 tablespoons
Curry powder
2 tablespoons
Japanese Worcestershire-style sauce
1 tablespoon
1 tablespoon
1 tablespoon
1 teaspoon
Chinese soup stock
1 teaspoon
Cumin seed ( if you have )
1 teaspoon


1. Mince garlic, ginger and onion. Dice the eggplant and tomato into 1-2 cm cubes and soak the eggplant in water.
2. Put oil, garlic, ginger, and cumin seed in a pan or pot, and heat.
3. When it starts to get fragrant, add butter and onion. Saute well on low to medium heat until it becomes golden brown.
4. When the color of the onion becomes like the photo, add tomato and sugar. Evaporate the water from the tomato.
5. 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.
6. Turn back the heat to medium and add the well drained eggplant and sauté quickly.
7. 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.
8. 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.
9. 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.