Rintaro's Beef Curry

Ingredients for Rintaro's Beef Curry

• 2 Japanese or Persian cucumbers

• Kosher salt

• 1 garlic clove

• 120ml plain whole-milk yoghurt

• 120ml plain whole-milk Greek yoghurt

• 1 tablespoon plain flour

• 1 tablespoon potato starch or cornflour

• 45ml vegetable oil

• 900g beef chuck, cut into 1/2–1" pieces

• Kosher salt, freshly ground pepper

• 3 medium onions, chopped

• 1 apple, peeled, grated

• 3 tablespoons mirin

• 1 tablespoon finely chopped peeled ginger

• 2 garlic cloves, finely chopped

• 3 tablespoons curry powder (such as S&B

• )

• 2 tablespoons kuro sato (Japanese black sugar) or 1 tablespoon granulated sugar plus 1/2 teaspoons robust-flavoured (dark) molasses

• 1 tablespoon garam masala

• 1 tablespoon soy sauce

• 950ml low-sodium chicken broth

• 1/2 kabocha squash, peeled, seeded, cut into 1/2" pieces

• 1 large Yukon Gold potato, scrubbed, cut into 1/2" pieces

• 2 large carrots, peeled, cut into 1/2" pieces

• Steamed white rice (for serving)

Slice cucumbers in half lengthwise. If using Japanese cucumbers, scrape out seeds with a small spoon. Slice cucumbers into very thin half moons. Toss in a small bowl with a few pinches of salt. Let sit until salt begins to draw out water from cucumbers, about 5 minutes. Massage cucumbers to release liquid, gently at first to keep them from breaking, then more vigorously as they start to expel water. Rinse in several changes of water, squeeze out excess liquid, and place in a clean small bowl.

Mash garlic and a pinch of salt on a cutting board with the side of a chef's knife to a paste. Mix into cucumbers along with both yogurts; season with salt.

Mix flour, potato starch, and 2 tablespoons water in a bowl. Set slurry aside.

Heat oil in a large heavy pot over medium-high. Season beef with salt and pepper. Working in 2 batches, cook beef, turning occasionally and reducing heat if needed, until browned on all sides, 6–8 minutes per batch. Add onions and apple and cook, stirring occasionally, until onions are soft, 12–15 minutes. Add mirin, ginger, and garlic and cook, stirring occasionally, until very fragrant, about 5 minutes. Add curry powder, kuro sato, garam masala, soy sauce, and broth. Bring to a boil; reduce heat and simmer until beef is almost tender, 30–40 minutes.

Add squash, potato, and carrots, cover, and cook, adding water by 1/4-cupfuls if needed to keep vegetables submerged, until tender, 20–30 minutes.

Submerge a small sieve into curry and whisk reserved slurry into liquid in sieve to combine. Return curry to a boil; reduce heat and simmer until thickened, 8–10 minutes. Serve over rice topped with raita.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.