The recipe of our original curry is Version 3.1 now. Our method for curry base is to use a lot of onion, instead of the English style, which uses roasted wheat flour.
So far, in my opinion, this method is the best. The oil-removing-method is excellent!
(These days I do not measure. The measurements below are an estimate and just for reference. In this example, it does not fit in an ordinary pot for home use. Please reduce the measurements in half.)
Once you have soup stock and the sauteed onions, the base of the curry is prepared. If you want to be more professional, you can blend your own spices, but I cannot really do that now; it may be happen in version 4 or 5 of my recipe.
Then, the meat and carrots are added to the sauteed onion and sauteed well. Add hot soup stock and just simmer for 1 to 2 hours. If you have whole coriander and cumin seed, add them in the beginning and before completion. Adjust the taste with coriander powder, cumin powder, salt, lemon juice, soy sauce, and just before you turn off the heat, add 1 to 2 spoonfuls of garam masala. This is it. You may add grated apple or pear, if you like.
I recommend letting it sit overnight and serving it the next day. If you heat it up in the morning and evening for a few days, the meat becomes very tender and that's when it tastes the best. Therefore, it takes two days to cook our curry. These days, however, we cannot wait until then and tend to eat in the same day.
In my children's evaluation, there are no competitors among the curry restaurants in our neighborhood. It's too bad that I cannot cook the same curry again. I have not yet mastered the ability to make the curry taste the same each time. I am no match for a professional. I always intend to cook a lot and freeze it, but we tend to eat it every day for a few days because I don't have to decide the next day's menu.