Mince garlic and ginger. Chop the onion, carrot (unpeeled), and celery roughly. I'm making 1.5 the amount listed in the picture above.
Heat 1 tablespoon vegetable oil in a pot, and stir-fry the garlic and ginger until it releases nice aroma. Add the onions and saute until translucent.
Add carrots and celery and continue to stir-fry. When cooked, add curry powder and cook some more.
Make a hole in the center and stir-fry the beef. Mix with the vegetables and stir-fry some more. Make sure the beef is cooked thoroughly.
add * condiments (tomato juice, Japanese-style Worcestershire sauce, ketchup, soup stock cubes, spices like nutmeg, and bay leaves).
Cover the pot and simmer over low heat for 1 hour. Turn the heat off occasionally before turning it back on.
When it's simmered enough, give it a taste. If you like it spicy, add curry powder or season with salt and pepper until it's to your liking.
Story Behind this Recipe
I've been making this minced meat curry ever since my daughters were small. Healthier and tasty with lots of veggies! Back in those days, I used to make them mild for my children, but now there are only adults at home, so I add 1 tablespoon curry powder to make it spicy. I usually make heaps of it to enjoy different variations.
Lean beef has fewer fat and it's lower in calories, so the meat won't reduce too much when it's cooked. The onion and celery fall apart while cooking, so it's okay to coarsely cut them. You can't fix the curry when it becomes too spicy, so I usually use a modest amount of curry powder to adjust towards the end. You can basically use any kind of spices you have at home, and adjust them as you'd like. The vegetables release sweetness, so the unsweetened Japanese-style Worcestershire sauce and tomato juice work perfectly.