Add salt, a handful of raisins, a teaspoon each of sugar, cinnamon, nutmeg, along with other mixed spices, a few thin slices of pimento cut small, a tablespoon of coconut, any herbs available, a tablespoon of mango chutney and a squeeze of lemon juice. Pour rest of stock in gradually and stir. If you leave the curry to cool it should be taken from the pan and put in a dish, then put back into the pan and warmed very slowly. Half an hour before you propose to eat the curry, put the meat in, cut in fairly small chunks. It must have all the fat removed.
Pork is always good, with chopped-up sausages of all kinds.
Personally, I like mutton best and chicken least. If you use uncooked meat it must be cooked with the onions and curry powder. People are naturally inclined to use leftover meats for curry. This is perfectly all right, but if really good meat is used the result is correspondingly good. A dash of Worcestershire sauce and Angostura may be added during the cooking process.