Japanese Jawa Curry Keema curry

How to cook

In a large frying pan, saute ground beef, ground pork and chopped scallions.
Add 250 ml of water, heat and bring to a boil, then turn off the heat.
Add the curry roux, dividing it and allowing it to dissolve.
Heat again and keep warm, stirring, for about 5 minutes.

Nutrition facts Per 19.6g 1 serving
Energy:104.0kcal Protein:1.10g Fat:7.50g Carbohydrate:8.10g Salt equivalent:2.20g

Allergic ingredients
Chicken, dairy ingredients, soybeans, Wheat

Expiration date
18 month *From the date of manufacture