We had so many things to do today.  First after waiting a month to get confirmation on our trip to Argentina, they gave us 24 hours to review and returned signed.  I told Jim I will never bid on anything again at a charity function.  Now I have to get busy and make dinner reservations.  Not included.  Upgrade to business class was a fortune.  At least we got the dates Jim wanted.  

Then we made it to the mall I made it all the way from Dillards to Macys and back.  We stopped at Estee Lauder in both stores to replenish the only lipstick I have ever liked.  Supply chain issues sited in both cases.  Macy’s just received a large load of supplies but hadn’t unloaded it yet.  They will call me if it is in the boxes.  I returned two pieces of clothing to Soft Surroundings and they ordered them in my size.  Will be sent to my house.  We bought the worlds most expensive cookies and had 2 for dinner; they were good but, too expensive to buy often.  

After the longest walk I have managed to date, we had to go to the grocery store.  Then I had to make dinner.  Luckily it was from Milk Street Tuesday under Fast.  I served it with rice rather than Naan bread.  I said to Jim before we started eating, look at the quantity, can we have leftovers?  He agreed.  It was very good.  I don’t consider 40 minutes preparation fast.

Ingredients:

1 (14.5 Oz.) can whole peeled tomatoes (Save a step and just use chopped tomatoes in a can)

2 T tomato paste

3 T grapeseed oil

1 large red onion, finely chopped (I hate it when they say finely chopped)

4 medium garlic cloves, finely grated

4 t finely grated fresh ginger

3 T curry powder

Kosher salt and black pepper

1# (90%) lean ground beef

2 C frozen peas

1/4 C yogurt

1/3 C cilantro (don’t like it)

Directions:

1. In a medium bowl, use your hands to crush the tomatoes into small pieces.  Stir in 1/2 C wanter and the tomato base, then set aside.
2. In a 12” skillet over medium-high, heat the oil util shimmering.  Measure out the reserve 1/4 C of the onion, then add the remainder to the skillet.  Cook, stirring, until softened and beginning to down, about 6 minutes.  Add the garlic and ginger and cook stirring constantly until fragrant about 1 minute.
3. Reduce to low, add the gram masala and 1/2 t pepper, then cook stirring constantly, until fragrant, about 30 seconds.  
4. Stir in the tomato mixture.  Bring to simmer over medium and cook, stirring and scraping up any spices, until the mixture is slightly thickened , about 5 minutes.  
5. Break the ground beef into 1-2” pieces and add to the skillet on top of the tomato mixture, but do not stir.  Sprinkle 4 t salt (I  did 2t) over the beef, then cover, reduce to medium-low and cook without stirring until he beef is no longer pink on the exterior, about 6 minutes.  
6. Stir in the peas and cook, uncovered and breaking up the bits of beef, until the meat is no longer pin, another 4 minutes.  
7. Remove from the heat and let stand, covered for 5 minutes.  
8. Need to cool the mixture or the yoghurt will curdle.  Stir in the yogurt.  
9. Serve topped with cilantro, the reserved chopped onion and with additional yogurt.