New Tricks...

Pictured: tonight's bit of jazz cookery in progress. I think I might just have gained an insight into the cooking down of a small onion base for a curry sauce, this afternoon. Instead of just carefully frying down the onions in an open pan, as usual, I decided to try covering the onions as they cooked, reasoning that the usual restaurant method is to boil said alliums before sautéing them down to the needed soft, lightly-browned state that makes the base of the curry sauce. I have to say it worked perfectly, both frying and steaming the onions simultaneously until perfectly cooked.

The meat for this was leftover roast from Sunday [blog post passim] - a tad fierce in the garlic department, as it was roasted French-style - but good meat, nonetheless, although I think in this context, cooking the lamb from raw would be better. Top right is the driver of the curry, the wet masala, and below, its bit-part cousin, the dry masala. I'll put together a recipe tomorrow from the sketch-notes I made whilst putting this thing together, and post it here. One thing's for sure, I never expected to get a Damascene revelation on cooking onions forty-odd years on from my first curry-cooking experience, but there you go: you never stop learning, as long as you live...