I absolutely love this curry because it combines three of my favorite things: okra, keema, and donabe-style cooking. Adapted from my Donabe cookbook, this makes a perfect weeknight entree because of how easy it is. Make this in the summer when okra are in season and serve with rice. Perfection.
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 1/2 teaspoons cumin seeds
- 1 onion, minced
- 1 clove garlic, grated
- 1 1/2 teaspoons peeled, grated ginger
- 1 1/4 pound ground beef
- 1 carrot, peeled and cut into 1/4-inch cubes
- 2 tablespoons curry powder (I use a mix of Madras and Sri Lankan)
- 1 1/2 teaspoons paprika
- 1 1/2 tablespoons red miso
- 1 3/4 cups plus 2 tablespoons chicken bone broth
- 3 tablespoons ketchup
- 2 bay leaves
- 1 teaspoon Chinese black vinegar or balsamic vinegar
- 1/2 teaspoon salt
- Pepper
- 1/2 pound okra, trimmed and sliced crosswise
- Heat the olive oil and butter in a donabe and saute the cumin seeds over medium or medium-low for 1 minute, until aromatic. Add the onion and a pinch of salt and continue sauteeing for 20 minutes, or until the onion is light golden and soft, being careful to not let the onion burn. Cover with a lid when not stirring. Add the garlic and ginger and stir for 1 minute, or until aromatic. Turn up the heat to medium-high and add the beef. Saute until the beef is almost cooked through. Add the carrot and stir. Add the curry powder and paprika and stir for 1 minute.
- Whisk the miso with a half ladleful of the stock in a small bowl. Set aside. Add the remaining stock, ketchup, and bay leaves to the donabe. As soon as the broth starts to boil, turn down the heat to simmer. Line the surface with a piece of aluminum foil. Cover with the lid and simmer for 10 minutes.
- Stir in the miso mixture, vinegar, salt, and a pinch of black pepper. Add the okra and simmer for 5 to 7 minutes. Turn off the heat and let it rest, covered, 5 minutes. Serve with rice.
