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Step 4Add everything else
If you're going to use the split peas, now's the time to add them. I don't usually bother, since the gelatin from the bones makes for a nice thick consistency even without adding beans, and they really doesn't seem to change the flavor very much. Your mileage may vary; try it and see what you like.
Add the rest of the curry powder and stir things about. When it starts to stick again add the water and deglaze again. Pour in just enough water to cover the meat, and leave a cup full of water near the pot to refill as it boils off. You want the meat to stay wet during the entire cooking process.
In the picture below I've dropped in another boullion cube because they didn't all make it in with the onions. The details really don't matter too much in this dish - it cooks long enough that you've got LOTS of leeway to taste and modify.
Add the rest of the curry powder and stir things about. When it starts to stick again add the water and deglaze again. Pour in just enough water to cover the meat, and leave a cup full of water near the pot to refill as it boils off. You want the meat to stay wet during the entire cooking process.
In the picture below I've dropped in another boullion cube because they didn't all make it in with the onions. The details really don't matter too much in this dish - it cooks long enough that you've got LOTS of leeway to taste and modify.
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