Keema Curry with Brown Japanese Rice (homemade, EVOO)

Japanese keema curry served over 玄米 with onsen tamago. Recipe (4 servings, ~595 g/serving): • 400 g mixed beef/pork mince 50/50 (合いびき肉) • 300 g onion (2 medium), 120 g carrot (1 medium) • 400 g canned crushed tomato (no added salt) • 1 tsp grated garlic (3 g), 1 tsp grated ginger (5 g) • 4 tsp ground cumin (8 g) • 1 tbsp extra virgin olive oil (14 g) — reduced from 8 tbsp neutral oil; mince fat does the work • 2 cubes House Vermont Curry 中辛 roux (38 g) • 400 ml water • 600 g cooked brown Japanese rice (玄米) • 4 onsen tamago (~220 g) Nutrition per 100 g of finished dish; total finished weight ~2.38 kg. Method: brown mince + onion + carrot in EVOO, add garlic/ginger, then tomato + water + cumin, simmer 5 min, melt roux off-heat, simmer 5 min more, serve on rice with egg.

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