Before that, I used a cheap coffee grinder for the dried spices–and it worked great, so long as you never use it for coffee again. And, I used a really good small food-processer/blender with the wet ingredients, but I had to add a bit of water or broth to make a smooth paste.Then, I would combine the dry and the wet together in the processor and give it another whir or two to mix them.

What do you use to grind spices and curry pastes? I’ve been unable to obtain an Indian grinder, despite multiple tries.

Shallots are stronger, but they are a nice addition to the recipe, I bet. I will have to try it this way next time.

I made this tonight — sort of. The sauce is fantastic.

I had to make a couple substitutions, though. One, I subbed shrimp for the lamb, adding it near the end to cook in the sauce. Second, my grocer was unexpectedly out of perl onions, so I used shallots. That was the one problem; shallots actually need to cook a bit longer than onions do … they’re stronger-tasting.

Thanks for the recipe!

Harry, you answered your own question.

But, I also love the name–Onion Cubed Curry is a great idea!