Retro Curry

Redolent of cumin and dozens of other spices, sweetened with fruit or honey, and made with myriad combinations of meat, fish, and vegetables, curry is a dish that inspires dedication - even obsession - in Japan.

6 Tbsp. unsalted butter
1½ lb beef chuck, boneless, cut into 2x¼" thick strips
sea salt
12 oz shrimp, peeled and deveined, tails removed
2 Tbsp. curry powder
1 Tbsp. garam masala
5 cloves garlic, minced
4 carrots, cut into 2" pieces
1 large yellow onion, cut into 1" wedges
1 (1½") piece ginger, grated
1/3 cup all-purpose flour, unbleached
6 cups beef stock
3 Tbsp. pure honey
1 bay leaf
1 lb russet potatoes, peeled and cut into 1½" pieces
2 Tbsp. soy sauce

To Serve:
cooked white rice

Melt butter in 8 qt saucepan over medium-high heat. Season beef with salt and cook until browned, 8-10 minutes; using slotted spoon, transfer to bowl.

Add shrimp; cook until pink, 1-2 minutes; transfer to bowl. Add curry, garam masala, garlic, carrots, onion, and ginger; cook until soft, 8-10 minutes. Add flour; cook 2 minutes.

Add beef, stock, honey, and bay leaf; boil. Reduce heat to medium; cook until beef is tender, 1 hour. Add potatoes; cook until tender, 30 minutes. Stir in shrimp and soy sauce; serve with rice.

Makes 6-8 servings.