Why is my lamb kharai wet/pale looking?

[Itsjustaphase84]

I make a lamb kharai with onions and tomatoes and lamb stock. I add less lamb stock each time I make it and the sauce still looks pale and watery.

Why doesn't it look rich and dark like the recipe? Any simple recipe ideas or help appreciated. I go easy on the chill so my 3yo can eat it too. Thank you

Are you cooking the onions for long enough? For most curries they need to be brown, verging on what looks like burnt. Does the recipe ask you to cook the tomatoes down too before adding stock, that can help. And finally, most curries will need a reasonable amount of cooking time to allow the flavour to develop.