Tomato Keema Curry Using Store-bought Curry Roux

• 200 grams Ground meat (beef and pork mixture)
• 1/2 Onion
• 1 clove Garlic
• 1 piece Ginger
• 1/2 Carrot
• 1 Green bell pepper
• 3 tbsp Corn (optional)
• 125 grams Curry roux
• 1 can Canned tomatoes (in water)
• 100 ml Water
• 1 Plain cooked rice
• 2 Egg (room temperature)
• 1 tsp Vegetable oil

1. Finely chop the onion, garlic and ginger.
2. Peel the carrot, de-seed the bell pepper, and cut both into 1 cm dice.
3. Heat oil in a frying pan and add onion, garlic and ginger.
4. Stir-fry slowly over low heat.
5. When the onion has wilted and turned golden brown, add ground meat and stir fry over medium heat until it changes color.
6. Add carrot and curry roux, and stir fry while dissolving the roux, taking care not to let it burn.
7. When the roux has dissolved and been distributed evenly, add canned tomatoes and water.
8. Mix while crushing the tomatoes.
9. When everything is well blended, add bell pepper and corn, then cook through.
10. Make the soft boiled egg.
11. Take the egg out beforehand to bring to room temperature.
12. Put into boiling water and cook for 6 minutes.
13. Cool in cold water, and peel.
14. Put rice on a serving plate, pour the curry over, and top with the soft boiled egg cut in half to finish!

ground meat, onion, clove garlic, ginger, carrot, green bell pepper, curry, tomatoes, water, rice, egg, vegetable oil

Taken from cookpad.com/us/recipes/171051-tomato-keema-curry-using-store-bought-curry-roux (may not work)