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Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, a nostalgic lunch menu [curry stew]. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

A Nostalgic Lunch Menu [Curry Stew] is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. A Nostalgic Lunch Menu [Curry Stew] is something that I’ve loved my entire life. They’re nice and they look wonderful.

Great recipe for A Nostalgic Lunch Menu [Curry Stew]. We were all excited to have this curry stew for our school lunch! I recreated the nostalgic school lunch dish. By the way, we ate this with plain bread roll more often than with rice.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have a nostalgic lunch menu [curry stew] using 18 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make A Nostalgic Lunch Menu [Curry Stew]:

1. Get Ingredients for the curry
2. Get Chicken
3. Make ready Carrot
4. Get Onion
5. Take Potatoes
6. Make ready packet Shimeji mushrooms
7. Get Vegetable oil for stir frying
8. Prepare Fo béchamel sauce with curry powder
9. Get Curry powder
10. Make ready Flour
11. Get Water
12. Make ready Soup stock cubes
13. Prepare ~1 1/2 teaspoons Sugar
14. Prepare Butter
15. Prepare clove Garlic (grated)
16. Take Milk
17. Take Salt
18. Prepare Pepper

In a large saucepan, melt butter and brown meat. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture. Let's get the big flashing misnomer out of the way: Not every stew at an Indian restaurant is a curry.

Steps to make A Nostalgic Lunch Menu [Curry Stew]:

1. Cut the meat and vegetables into 2 cm pieces. Shred the shimeji mushrooms into small clumps.
2. Wet the potatoes with water, put on a plate, cover with cling film and microwave until soft.
3. Heat oil in a pan. Stir fry the meat and carrot over medium heat for 4 minutes. Add onion and shimeji mushrooms and stir fry until the onion has become translucent.
4. Add curry powder and stir fry until fragrant. Add flour and stir well to avoid lumps.
5. Add water, mix well to dissolve the flour over medium heat. Add the soup stock and sugar.
6. After it starts to boil, add potato, butter, garlic and milk and stir well. When it comes to a boil, skim off any scum that surfaces.
7. Simmer until it reaches the desired thickness, stirring occasionally so that it won't burn.
8. Check the taste and add salt if needed. Sprinkle a little pepper to enhance the aroma and it's done.

A slow finish in the oven gives the stew its rich, hearty texture. Let's get the big flashing misnomer out of the way: Not every stew at an Indian restaurant is a curry. It's understandable how it's become shorthand for "meat-filled spicy sauce to dip roti in," but that's a gross generalization for a cuisine that's breathtaking in its diversity. See more ideas about school cafeteria, recipes, school cafeteria food. The curry and stew specialty restaurant Tomato is located in Ogikubo, Tokyo.

So that’s going to wrap this up with this exceptional food a nostalgic lunch menu [curry stew] recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!