Steps

1. Thinly slice half an onion by cutting it into three pieces crosswise. [The Key!] This slicing method results in a good texture and cooks quickly.
   🕒 01:23
2. Heat 1 tbsp vegetable oil in a frying pan and stir-fry the thinly sliced onion over high heat until translucent.
   🕒 01:41
3. Once the onion is translucent, add 200g-250g of mixed ground meat and stir-fry while breaking it apart.
   🕒 02:06
4. Finely chop 2 tbsp of fukujinzuke and add it to the stir-fried ground meat, then continue to stir-fry. [The Key!] Adding fukujinzuke provides texture and flavor, and also eliminates any gamey smell from the meat.
   🕒 02:50
5. Once the meat has changed color and is well-fried, add 1 tbsp Worcestershire sauce and stir-fry to ensure the sauce is evenly coated on the meat. [The Key!] Ground meat doesn't absorb flavors easily, so adding the seasonings beforehand helps the flavors meld.
   🕒 03:45
6. Place curry roux for 2 servings in the pan, reduce heat to low, cover, and let it melt and blend into the ingredients. [The Key!] Steaming and melting the curry roux allows for a perfect flavor with minimal effort.
   🕒 04:25
7. Once the roux has melted, stir everything together.
   🕒 05:24
8. Add 1 cup of water and simmer over medium heat until thickened.
   🕒 06:00
9. (Optional) Heat vegetable oil in a separate frying pan and grill your preferred vegetables until nicely browned.
   🕒 06:19
10. Serve warm cooked rice in a bowl, top with keema curry, and garnish with the grilled vegetables. Sprinkle lightly with salt. Enjoy!
    🕒 07:29