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Curry and Fall Celebrations!

September 23, 2012

Football season. Hiking season. Beer season.

Fall is not just pretending to be here now, it has arrived! I started my Equinox Celebration with the Emerald Mountain 12k on Saturday morning. Such an excellent race! I had a little bit of angst with the 1500 foot elevation gain in the first 1.5miles, but once we came around the corner at the top of the quarry, the view was soooo worth it. In fact, the entire 1 hour and 23 minutes that I was running was full of incredible color and some seriously amazing looks. Just another great reminder of how excellent life here in Steamboat is.And speaking of Steamboat greatness…After the race, I headed down to the base area for Oktober West-an epic afternoon of beer and beef. There were maybe 20 CO breweries breweries for us to sample. Incredible. Plus, we got to try out a collection of local restaurant masterpieces from typical BBQ sandwiches to tacos, tostadas and some interesting fall veggie compilations. All of this accompanied by some great live music. It.was.awesome.

And since we’re embracing this great weather, its about time we start to cook for it too. Last week, I made one of my all time favorite dishes. (I’ve been making a lot of those recently…). Mom made this Madras curry monthly when we were growing up, and it is definitely one of the first things I request for dinner when I am visiting. It is super tasty and pretty easy to make. It’s possible to make it in an hour or so. But, if you have the time, let it simmer for a few hours. It is well worth it.

Beef and Lamb Curry:

1 Tbsp olive oil

1 large yellow onion, chopped

1 lbs cubed beef or lamb

1-2 russet potatoes, skinned and chopped

salt and pepper

1-2 Tbsp Madras curry powder

1 can beef broth

1 can condensed tomato soup

1 pint mushrooms, sliced

1/4 cup raisins (optional)

To Serve:

1.5 cups uncooked rice (cook with 3 cups water)

Naan  or other flat bread

Indian Pickles such as Chutney or Achar

Directions: In a large pot or a wok, saute onions until they start to get soft. Add meat, salt and pepper. and cook until the meat is starting to brown. Toss in the curry powder, stir and wait 5 or so minutes. Add beef broth and tomato soup. (Now, if you have time, let this simmer for a while before you add the mushrooms.) Stir in the mushrooms and simmer until they are soft (about 30min). Add raisins if you want them. Serve over rice with flat bread on the side.

We always eat curry with chutney or achar to accompany it. I recently discovered Naan in the grocery store, but before that magic started to happen, Mom always served it with regular pita bread. Mmmmm.

And for some Oktober West photos!


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