|
|
|
|
|
|
by nmcveity
1820 days ago
|
|
|
I don't think the Madhur Jaffrey recipe actually calls for caramelisation but I don't have the original in front of me. It would also use red onions and be done in a pan that is more like to a wok than to a western pan, iirc. |
|
|
> Heat the oil in a wide, heavy pot over a medium-high flame. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on colour. This just takes a few seconds. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium-brown colour.
For some other quotes along the same lines: page 51 at https://archive.org/details/madhurjaffreysin0000jaff_r5e9/pa... :
> Heat the oil in a wide, flameproof casserole-type pot over a medium-high flame. ... Put the onions and garlic into the same pot and turn the heat down to medium. Stir and fry the onion-garlic mixture for about 10 minutes or until it has browned.
(The introductory text on page 50 is clear this is supposed to be a "heavy pot", not something thin like a wok.)
Page 46 at https://archive.org/details/madhurjaffreysin0000jaff_r5e9/pa... :
> Heat the oil in a wide, heavy saucepan over a medium-high flame. When hot, put in the finely sliced onions. Stir and fry for 10-12 minutes or until the onions turn a nice, reddish-brown colour. You may have to turn the heat down somewhat towards the end of this cooking period.
Page 55 at https://archive.org/details/madhurjaffreysin0000jaff_r5e9/pa... :
> Heat the oil in a large, wide, and preferably non-stick pot over a medium-high flame. When hot, put in the onions. Stir and fry for about 12 minutes or until the onions are a reddish-brown color.