Instructions: Cut onion in half through the root. Peel; slice thinly. Heat a saute pan; add oil and butter and heat. Add the onion with salt. Stir to coat. Reduce heat to medium-low. Cover and cook until soft and golden (8 minutes). (See tip.) Add the curry powder and stir until no powder is visible and the spice is warmed. Add cooked meat, season with pepper. Add the chickpeas and cilantro. Add stock. Cover. Reduce heat and simmer about 20 minutes. (May be kept warm on a diffuser.)

To make a sauce, add instant mixing flour as needed and stir to incorporate and thicken to a thin gravy. Serve on rice with vegetable.

TIMING: While the onion cooks, start steaming the basmati rice. Make the stew. When ready to serve, saute sliced carrot and brussels sprout with olive oil, splash with orange vinegar or juice. Add water; cover, reduce heat to medium and serve when firm but tender (6 minutes). Fluff the rice and serve at once.

TIP: Remove all but a 1/4-cup of onion. Increase heat and fry until crisp. Remove from pan and use as a topping. Return the soft onions to the pan and proceed with the recipe.

Start to Finish Time:
"0:45"

Serving Ideas : Basmati rice; mixed vegetables.

NOTES : This is the recipe to reach for when theres leftover roast: pork, lamb, veal or poultry.

Tested with pork tenderloin. For the curry, I combined 2 parts Madras with 1 part garam masala. I made a broth with mushroom and demi glace with moderate strength (like a veal broth). The curry is more aroma than taste at this strength. Wonderful stew.

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