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Step 3Saute
Saute onions in a bit of hot oil with the bay leaves. Add carrots and hot peppers if you're using them, and a sprinkling of black pepper.
As the onions soften and the bottom of the pan starts to brown, add the boullion cubes and stir. When the onions have caramelized and the whole thing starts to stick to the pan, add a splash (~1/4c) of marsala and stir/scrape it about to deglaze the pan. (This added liquid helps you save the fond, or tasty brown bits stuck to the bottom of the pot. It's of critical flavor importance - see notes on the Maillard reaction in step 5.)
Add the meat and half the curry powder, and stir to coat and brown the meat. Add a bit more marsala if necessary to keep things from sticking.
As the onions soften and the bottom of the pan starts to brown, add the boullion cubes and stir. When the onions have caramelized and the whole thing starts to stick to the pan, add a splash (~1/4c) of marsala and stir/scrape it about to deglaze the pan. (This added liquid helps you save the fond, or tasty brown bits stuck to the bottom of the pot. It's of critical flavor importance - see notes on the Maillard reaction in step 5.)
Add the meat and half the curry powder, and stir to coat and brown the meat. Add a bit more marsala if necessary to keep things from sticking.
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