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Dice the onion and garlic.
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Fry the onion in a deep frying pan with a pinch of salt.
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Constantly stir the onion until it becomes reddish brown.
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Add a glass of water to the onion to maintain the color while it is still on the stove and leave it to boil until the consistency becomes thick.
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Blend the onion and the broth with an added glass of water together in the blender until it becomes a smooth sauce.
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Bring the onion sauce back to the pan and add one liter of boiled water. Bring back to a boil and add a pinch of cinnamon, black pepper cardamom, mixed spices, two bay leaves, two dried lemons and one hot chili pepper.