A Kirby series staple that’s totally fire. Make it as spicy as you want so you'll actually want to eat it. Here's how you make this recipe from the Kirby series.
For stew: 1 TBL oil 1 pound lean ground beef 1 red bell pepper, minced 2 cloves garlic, minced 1 TBL ginger, minced 1 small apple, peeled and grated 2 1/2 cups beef broth 1-3 TBL chili garlic paste 2 tsp worsh. sauce Salt + Pepper as needed Cilantro, to garnish
1. For Curry Roux: melt butter in a small sauce pan. Once melted, add flour and whisk in until a loose paste forms. Cook for a minute or two and add in curry powder and garam masala. Turn off the heat and pour into a small bowl. Set aside.
2. In a medium saucepan, fry ground beef in a little oil. Season with salt and pepper. Once brown, add onions and red bell pepper. Fry until golden.
3. Make a small pool for the fat in the pot to gather. Add ginger and garlic. Fry a few seconds and stir in. Add beef broth and grated apple. Bring to a boil and simmer for 20 minutes.
4. Add some of the liquid from the pot to reserved curry roux to loosen it. Add entire loosened roux to the pot and stir it in. Add 1-3 TBL chili garlic paste depending on how hot you want it. Add worsh. sauce and season to taste.
5. Ladle over rice, garnish with cilantro if you wish. I decorate with chilis, but don’t eat them!
AI Generated·May contain errors
Super spicy curry! The Kirby delicacy that is totally fire!
In a small saucepan, melt some butter.
Whisk in some flour and cook a few minutes.
Add some curry powder and a little garam masala.
Turn off the heat and whisk them in until
your house smells like your favorite Indian restaurant.
Pour the whole thing into a small bowl.
Congrats! You just made curry roux!
Set it aside.
Alright, in a large saucepan, fry some mostly lean ground meat.
I'm using beef in a little oil.
Once it's brown, add in diced onion and red bell pepper.
Fry until lightly golden.
Then make a little pool in the center and add garlic and ginger.
Cook the whole thing a few
minutes then pour in some beef or chicken broth.
Once it's boiling, add in a small apple that you
peeled and grated. Cover and cook on low simmer for about 20 minutes.
When time's up, pour in a
little liquid into your curry roux
and then add the whole thing to the pot. Stir it in.
Now comes the spicy part, chili garlic paste.
You can add up to three tablespoons. I don't
want to breathe fire out of both ends,
if you know what I mean, so I'm only adding one. But hey,
it'll still be super spicy.
Add in a little Worcestershire sauce, season to taste,
and it's ready to serve. With a little rice of course.
I also garnish it with chopped cilantro.
Now excuse me while I inhale this whole plate.
If you love that, check out my recipe for Winter
Cream Chowder, an Animal Crossing Igloo staple.
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