Homemade Japanese Curry Roux

Add 3 ½ tsp Japanese style curry powder and 2 ½ tsp cumin powder to a dry pan and heat on medium. Mix them over the heat them until the flavor is released and the color has darkened slightly.

Take a new pan and heat on medium. Once hot, add 1 tbsp beef suet (fat) and spread it around the pan as it melts. Add 3 cloves garlic and 15 g ginger root to the pan, and fry until fragrant.

Next, add 200 g onion and fry until golden and translucent.

Reduce the heat to medium-low and continue to fry the onions until dark brown, soft and caramelized. This will take approximately 30 minutes. Stir occasionally and add 50 ml water halfway through to stop it sticking to the bottom of the pan.

Once the liquid has reduced to nothing and the onions resemble a thick paste, remove the beef fat and add 3 tbsp cake flour. Mix until combined.

Next, add the toasted curry powder and cumin from earlier, and mix until evenly distributed through the roux.

Measure out 900 ml beef bouillon and add a small amount to the pan. Break up the roux and whisk until smooth and thick.

Add the rest of the bouillon gradually, whisking thoroughly each time to prevent lumps.

Add 2 tsp coriander powder, 3 tbsp orange marmalade, ½ tsp ground cloves, 1 tsp cardamom powder and 2 tsp ginger powder to the mixture and whisk until incorporated.

Add 1 bay leaf and simmer for 2 hours, stirring occasionally and removing any foam from the top using a mesh spoon.

Once it has thickened to a paste consistency, transfer the roux to a container and leave to cool.

Once cool, cover and store in the fridge for up to 1 week. To freeze, divide it into portions and freeze for up to 1 month.

To use, seal your meat in a large pot, then add your vegetables, homemade curry roux and approx 600-700ml of water. Mix well and simmer until thickened. It takes about 20 minutes.

Enjoy!