Dry Curry (with Lots of Chinese Cabbage)

• 600 grams Chinese cabbage
• 2 Onions (small)
• 100 grams Carrot
• 1 clove Garlic (minced)
• 1 piece Ginger (minced)
• 500 grams Combined ground beef and pork
• 2 tbsp * Curry powder
• 1 tsp * Natural salt
• 3 cubes * Curry roux (medium-hot, crushed finely)
• 3 tsp * Cumin powder
• 1 * Nutmeg
• 1 tsp * Coriander powder
• 1 * Soup stock cube
• 1 piece * Bay leaf
• 1 tsp plus Garam masala
• 1 tbsp Flour
• 1 Salt and pepper
• 2 tbsp Vegetable oil
• 1 tbsp Miso

1. Finely chop the vegetables (It might be troublesome, but the texture will be better than grinding in a food processor.)
2. Heat vegetable oil in a thick-bottomed pot and saute the garlic and ginger until aromatic.
3. First of all, saute the onions patiently for about 20 minutes (over low to medium heat).
4. Turn the heat higher and stir-fry the minced meat well, until browned.
5. When the meat is brown, sift the flour (to hold the umami inside and thicken any extra sauce).
6. Add Chinese cabbage and onions.
7. Stir-fry while mixing roughly.
8. Add all * ingredients and cover tightly with a lid.
9. Simmer over medium heat for about 20 minutes.
10. (It might burn if you don't stir).
11. After 20 minutes, the Chinese cabbage will start to soften release moisture.
12. Continue simmering for 15 to 20 minutes as you mix everything together.
13. Taste, and season with miso, garam masala, salt and pepper.
14. Dish it up, and serve.
15. I recommend you top it with baked tomatoes.
16. The amount of water depends on the Chinese cabbage you use.
17. If it tastes too plain at the end, adjust with miso and roux.

chinese cabbage, onions, carrot, clove garlic, ginger, curry powder, salt, curry roux, cumin powder, soup stock cube, garam masala, flour, salt, vegetable oil

Taken from cookpad.com/us/recipes/170349-dry-curry-with-lots-of-chinese-cabbage (may not work)