Full disclosure: I am not Indian. I am a white girl, born and raised in the Midwest, and was thoroughly convinced I would die if spicy food so much as touched my lips. That is, until I was 18, just starting college, and had buffalo wings with my future Hottie McHots. Now I cook much Indian food. (I cook more Indian/Pakistani food than I do American.)

So! Recipe! See below for Lamb and Beet Curry, ("Chukander Gosht"). Sub wherever you need = beef (or goat!) for lamb, orange beets to mix it up a bit, other veggies or starches (green beans, kidney beans, peas, potatoes, carrots, etc.) in addition to or instead of beets... The nice things about curries is that the base (the curry or sauce or "salan") is the given. The feature ingredients (like meat, veggies, legumes, starches) are variable.

Chukander Gosht
1-2 lb. lamb (with bones is preferable)
2T. oil
1 med. onion, finely chopped
1 1/2t garlic paste
<1t ginger paste
1t red chili powder ("mirchi"), or to taste
1 1/2t turmeric ("haldi")
1t coriander powder ("dhania")
1t cumin powder ("zeera")
1/4c. yogurt
2c. water
3/4 - 1 lb beets (peeled and cubed - could use canned beets instead)
1 bunch coriander (fresh, chopped)
Salt to taste

1. Heat oil over medium-low heat --> fry onion 'til translucent (~10').
2. Add garlic, ginger, lamb --> cook 10' ('til meat browns).
3. Add chili, turmeric, coriander powder, cumin --> cook 1-2', stirring well.
4. Add salt, yogurt, water --> simmer 15' ('til oil separates).
5. Add beets --> simmer 20-30' ('til beets are soft).
6. Add coriander --> mix well before serving.

Serve hot over rice.

There is about 10' worth of prep time, ~45-60' cook time, and NO HARD STUFF AT ALL! It really is easy, comes out well every time, and tastes like the real thing! (What am I saying? It IS the real thing!) Enjoy!

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