Dry curry mince

Ingredients

• 2 tbsp extra virgin olive oil
• 2 celery stalks, cut into 1 cm dice
• 2 carrots, cut into 1 cm dice
• 1 large eggplant, cut into 1 cm dice
• 2 large brown onions, cut into 1 cm dice
• 4 garlic cloves, roughly chopped
• 500 g beef mince
• 700 ml tomato passata
• 4 eggs
• 260 g (2 cups) frozen peas
• 2 blocks Japanese curry roux, roughly chopped
• hot cooked Japanese rice, to serve
• finely shredded parsley, to serve

Instructions

1. Heat a large saucepan over medium heat and add the oil. Fry the vegetables and garlic for about 10 minutes or until fragrant and softened. Add the beef and fry until lightly browned. Add the passata and 500 ml (2 cups) water and bring to a simmer. Simmer for 30 minutes.
2. Meanwhile, bring a saucepan of water to the boil and boil the eggs for 6½ minutes. Transfer to a bowl of iced water, cool and peel.
3. Add the peas to the mince, then add the roux and stir until the roux is dissolved and the curry is thick and dry.
4. Serve the curry with the rice and boiled eggs, scattered with parsley.

Photography by Adam Liaw.

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