Finely chop the onion, carrot, bell pepper, ginger, garlic, and parsley.
Heat up the salad oil (1 Tbsp) in a frying pan. Add the ground meat and Shiitake powder, and fry until the meat is broken up. Remove it from the pan and set aside.
Heat up the residual salad oil in the same frying pan, and saut the garlic, ginger, and cumin seeds over low heat.
Once they are fragrant, add the onion, carrot, bell pepper, and Shiitake. Raise the heat to medium and saut.
Add the ingredients marked with and continue sauting.
Add the water, Worcestershire sauce, and the ground meat you have browned previously to the pan. Bring the liquid to a boil and turn the heat down to low. Simmer gently for around 30 minutes.
Add the Garam Masala. Check for your preferred level of spiciness and add cayenne pepper as desired. Season with salt and pepper to taste.
Scoop the turmeric rice into a bowl and sprinkle the chopped parsley on the rice. Ladle the curry in (7) over it and garnish the dish with your favorite toppings to serve.
