spicy beef and jeera aloo

Curry, actually. For both things. A lot of it. Extended. They're both outrageous. You wouldn't like them especially together. It's too much, it would  blow your face off.

Potatoes

* commercial curry (a bit yellow but not heavy on turmeric)

* paprika 

* Santa Fe chile powder mix

* cumin

* coriander seed ground

* garlic

* turmeric

* salt

* black pepper
* bacon fat

Ground beef
* habanero powder (very strong)
* Worcestershire sauce
* s/p
* finely diced jalapeño
* garlic

I was going to title this Meat and Potatoes because that's what it is. A snack POW what a snack.

You know what? That pound and a half of ground beef sure did go a long way. There is still one more hamburger left. That and the chunk of watermelon were both great. Even a bit smashed in my backpack. I bought a bigger backpack just for this. Haven't tried it yet.

The thing is, Tony's packages the beef in a plastic bag wrapped in butcher's paper. The entire bag can be flavored generously, wildly, not overboard with any one thing but still not compromising. Any of those curries that were given me as a set  require additional capsaicin heat. So, just squish it all there in the bag then pinch off a hamburger patty worth, still inside the bag form a little ball and smash it flat. Never even touching the meat. I liked the vegetable jalapeño mixed with the meat. It's better than cheese.

Since it is such a meager amount as soon as your mouth recovers you're going, "gimme more of that same stuff." It's intriguing that way.

Potato and sweet potato, sesame seeds

It is vegetarian if you don't count all those deer ticks. 

Kidding. Those are toasted sesame seeds. 

Spicy potato. Not hot spicy, but happy spicy. 

My favorite spices that I think will go with this, into a pot with butter. And onion. And garlic. 

Except I forgot turmeric.

It also has tamarind paste and mango curry.

So lots of happy sweet things, cinnamon, and such along with savory spices all mixed up, a little bit of chile pepper flakes, but not much.   

The spices in the pan with butter or oil to excite the oils within the seeds, mostly seeds, but all the spices have oil of some kind that does become activated with heat, and then it exhausts. So to prevent spice exhaustion the whole business is doused with water once it gets going. Aroma escapes, water captures it. Water that cooks the potatoes. 

The water boils down while cooking the potatoes which get all spicy inside by soaking up the spiced water as they cook and tenderize, and then the spiced water concentrates to a sauce which is assisted in viscosity by the tamarind paste and by the mango curry. Water was added twice and the heat cut back because the process kept racing ahead.