Indian Improv

We'll call this one a success, though it sure wasn't the vindaloo I had wanted to master (lack of correct spices at the Indian Market).

I used beef. Yep.

• 1 pound beef, cubed (the stuff for stew is fine)
• 4 tablespoons butter
• 1 large onion, diced
• As much garlic as you can stand
• 1 large russet potato, peeled & cm cubed
• 2 medium carrots, peeled & cm cubed
• 2 small tomatoes, seeded & cm cubed
• water or broth
• curry powder
• garam masala
• cayenne
• black pepper
• salt
• cinnamon
• honey
• red pepper flakes
• 6-8 oz sour cream
• 2-3 tbs heavy cream

Heat a large saucepan on med-high for a few minutes. Add the butter, let it foam. Add the beef, sprinkle with garam masala. Let brown on at least 3 sides.

Pull the beef out of the pan & reserve. Add the onions & garlic to the pan; sprinkle with garam masala. Cook for 6 minutes; move stuff around to keep the garlic from burning.

Add the carrots & potato; sprinkle with garam masala & curry powder. Add enough water and / or broth to cover; bring to a boil, lower heat, and simmer until potato is tender (~10m). Keep an eye on the liquid level; add as needed.

Add the tomatoes, and reintroduce the beef. Add a bunch (couple tablespoons?) curry powder, about half as much garam masala, and as much cayenne and black pepper as you think you'll need. Mix in at least a teaspoon of salt. Bring the heat back up, stir in the sour cream and some of the heavy cream.

Get that up to a simmer. Add a heavy teaspoon of honey, a sprinkle of cinnamon, and taste it. Let it simmer for a bit and taste it again. Add stuff until you like it (for me, that was a lot of cayenne, a bit of black pepper, more salt, about a half-teaspoon of red pepper flakes, and then I finished it with some heavy cream).

It's not super traditional, but it is pretty tasty. I'd call it a qualified success.