One of the things I miss about the Bay Area: Indian food. So I decided to make my own. The recipes always look kind of daunting, because they have mile-long lists of ingredients. But provided you can get your hands on all the spices, it’s not actually that difficult. There’s just a lot of measuring.
I made a lamb curry a couple weeks ago that had a great flavor, but the sauce was too thin for my liking. If I make it again I’ll definitely add a thickening agent. This was more successful, probably because I substituted the cup of half & half the recipe called for for a 1/4 cup of heavy cream. What self-respecting Indian person uses half & half? That was definitely a white folk version.