Meat - Curries

This one's a work in progress because I really, really suck at making curry without the aid of pastes (e.g. Patak's). Thus far, major notes:

1) Onions should be finely diced and very, very thoroughly sweated.

2) Don't overcook the garlic. Pasted/finely diced garlic should be cooked for ~30 seconds (definitely no more than 2-3 minutes) to get the flavor out; longer will impart an unpleasant bitterness to the sauce.