Japanese style curry is a type of curry that developed from contact with Indian cuisine within the 1800s. It is very popular and can be both vegetarian or containing meats such as beef, pork, or chicken. This recipe can be made vegetarian easily by omitting the lamb shoulder meat. The lamb shoulder was previously cooked and the leftovers were added to the curry. If you want to make a lamb shoulder to add to this curry, roast it in the oven 25 minutes per lb. the night before. Or follow the recommended cooking times here for your particular cut of lamb. Curry is very versatile, you can add more vegetables than listed here such as bell pepper or eggplants, or add even more of a particular vegetable you enjoy. The longest cooking, outside of the lamb shoulder, are the caramelized onions, which can also be made up to a few days in advanced then added in when you make the curry.
Prep Time: 1.25 hours, overlapping prep (1 hour for caramelized onions, 15 minutes for chopping vegetables)
Cooking Time: 40 minutes overlapping (20 minutes for steaming, 15-20 minutes for rice cooking, 15-20 minutes for curry stew cooking)
- 1 lb. lamb shoulder, cubed, leftovers
- 1 onion, sliced
- 4 carrots, chopped
- 6-10 mushrooms, quartered
- 4-6 small potatoes or 2-4 large potatoes
- 4 cups water
- 1 cup frozen peas
- 1.5 cups dry rice; 2 cups water or broth OR cooked according to package instructions
- 3-4 Tbsp. Olive oil
Curry spices Ingredients:
- 1 box, Golden Curry sauce mix, Medium Hot
- 2 tsp. soy sauce
- 1-2 tsp. curry powder
- 1-3 tsp. brown sugar
- 2-3 Tbsp. butter
- Cooking pots with lids x 2
- Small bowls x 3-4
- Cutting board and knife
- Stirring spoons x 1-2
- Caramelizing onions: In a cooking pot, caramelize the onions in a Tbsp. of olive oil on medium to medium low heat over an hour. Take care to not let it burn by stirring the onions every few minutes. If the onions start to burn, turn down the heat and keep it low. The goal is to make a brown, not black, color to the onions. This can be made ahead of time and kept in the fridge for a few days. Once made, set aside.
- While the onions are caramelizing, slice the onions and chop the carrots, mushrooms, and potatoes. In a cooking pot, add the carrots and potatoes, and 2 Tbsp. of olive oil and pan fry for a few minutes. Then add the mushrooms and cover. Turn the heat to medium low and steam for 20 minutes. Give the pot a shake every 5 minutes or so to prevent sticking to the bottom of the pot.
- Cooking the rice: Add 1.5 cups of rice to 2 cups of water or broth (or follow your rice package’s instructions) to its own cooking pot with lid. Steam the rice on low for 15-20 minutes until finished then set aside.
- For the vegetables, once they are done steaming, remove the lid and add 4 cups of water and the caramelized onions. Leave on medium-high heat, bubbling but not a rolling boil for another 15 to 20 minutes or until the potatoes are fork-tender and ready.
- Add the frozen peas, the leftover lamb shoulder pieces, and the curry spices such as the soy sauce, brown sugar, butter, and curry powder. Break the curry roux from the box into several pieces with a knife then stir in. As the roux breaks down it will thicken the stew over several minutes. If the stew is too thick, add a small amount of water and stir until the desired consistency.
- Serve the curry with rice side by side in a bowl and enjoy!