For the Rice

Cup of Yum
1. Prepare enough rice to yield 3¾ cups (562.5g) cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on they type of rice and cooking method used.

For the Curry

1. Heat a large pot over medium high heat and add in the beef to brown. We are going to render out the fat and use it to cook the aromatics.
2. While the beef is cooking, wash and chop all of your vegetables. Cut the onion into a small dice, potatoes into a medium to large dice, and the carrots into thinly sliced quarter or half moons. Grate the ginger and mince the garlic.
3. When the beef is about 90% of the way cooked, move it to the perimeter of the pan and allow the rendered fat to pool in the center. Add in the onions, garlic, and ginger. Cook for a couple of minutes until the onions have lightly browned.
4. Add the curry powder, garam masala, and flour. Stir well to distribute.
5. Sprinkle the flour over the onion and spice mixture. Stir constantly until the flour is well incorporated and lightly browned.
6. Gradually add the 4 cups of beef broth while stirring constantly to avoid lumps.
7. Add in the carrots and potatoes, reduce the heat to medium, cover with a lid, and allow the pot to boil for 15-20 minutes or until the potatoes are cooked through.
8. Stir in the 2 tbsp of soy sauce, 1 tbsp of Worcestershire sauce, and 8oz of frozen peas. Taste test and adjust with seasonings to taste.

Plating

1. This recipe makes 5 servings. Each dish gets ¾ cup of rice. Divide the curry evenly between each dish.