Season the beef with salt and coat with the flour.
Brown it well in the garlic oil. Add the grated ginger and spring onions. Mix well.
Add the curry powder, asafoetida, garam masala, and tomato paste. Mix well.
Add the wine and let the alcohol evaporate.
Add the water and bay leaves. Cover and cook for 1 ½ hour or until soft.
Add the chopped carrots and potatoes, cover, and keep cooking.
When the vegetables are cooked, add the curry roux. Do this by melting it inside a ladle. Mix well. Thicken as desired.
Add the milk, Worcestershire sauce, and sugar and mix well. Taste for salt.
Serve on rice.
Recipe Notes
I use beef chuck steak for this. You need something that is not too lean so it remains soft when cooked.
If you don’t have to follow the low fodmap diet, you can use store-bought Japanese curry roux. You can also use regular garam masala and regular milk and use ½ a chopped onion instead of the spring onions. You can also add 1 clove of chopped garlic and regular olive oil instead of the garlic-infused olive oil.