My apologies to all purists: this has tomatoes in a can, pre-mixed curry powder, and beef. It’s what my invention led to when I was trying to concoct a dish that resembled the delicious Indian food I’d had at a restaurant, and I was dismayed at the amount of prep and number of ingredients demanded by the various recipes I checked.

Start your naan before you begin. It’ll be ready to throw on your hot stone cookie sheet when your curry is almost done.

2 lbs beef
1 sweet onion
1 red bell pepper
a 28 oz can of diced tomatoes
a little vegetable oil
1 TB Maharajah curry powder (it’s sold at Penzey’s Spices)
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp cumin
1 tsp cinnamon
1/2 tsp garlic powder

Cut beef into thin strips, set aside. (I use whatever cut of beef is on sale. A couple of pounds.)
Slice up the onion and pepper.
Heat a little vegetable oil in a 12 inch skillet (medium heat works well, use only enough oil to coat the bottom of the skillet).
Dump the onion and pepper in the skillet and saute in oil until the onion pieces are lightly browned.
Add the meat strips. Saute until the meat is lightly browned.
Add 28 oz diced tomatoes and all the spices, then stir till well blended.
Cook till it bubbles. Reduce heat to simmer, cover, stir every 20 minutes.

Put your baking stone on the middle rack of the oven. Heat oven to 475. When the sauce is almost as thick as you’d like it (for me, this is about an hour of simmering), bake your naan. Serve immediately with the curry.

Naan recipe:

You’ll need about 2 tablespoons of melted salted butter to brush on the naan just before it goes into the oven.

4 cups flour
1 TB yeast

Stir in:
1/2 stick melted salted butter
1 3/4 cups plain yogurt

Knead till smooth. Put in a buttered bowl, cover, and let rise for 30 minutes. (If you have time, punch it down, and let it rise another 30 minutes). Put a stone baking sheet on the middle rack of the oven. (Take out all the racks above that one, so you don’t burn your wrist when you toss the dough on the stone). Heat to 475 degrees. Divide dough into two balls. Roll out pretty thin. Brush with melted salted butter. Bravely pick up the floppy, buttered dough pancake, and throw it onto the super-hot stone, buttered side up. Cook 7 minutes. Take that one out, bravely cook the other one the same way.