Recipe of Homemade Easy Yogurt Keema Curry

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The ingredients needed to make Easy Yogurt Keema Curry:

1. Make ready 350 to 400 grams Ground mixed pork and beef
2. Prepare 150 ml Yogurt
3. Take 2 Eggplant - small Japanese type
4. Prepare 1 Onion
5. Get 1 Tomato
6. Take 1 clove Garlic
7. Make ready 1 clove Ginger
8. Make ready 20 grams Butter
9. Take 2 tbsp Vegetable oil
10. Prepare 2 tbsp Curry powder
11. Take 1 tbsp Japanese Worcestershire-style sauce
12. Take 1 tbsp Honey
13. Get 1 tbsp Sugar
14. Get 1 tsp Salt
15. Make ready 1 tsp Chinese soup stock
16. Get 1 tsp Cumin seed ( if you have )

Steps to make Easy Yogurt Keema Curry:

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.

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