Last night, I got a chance to entertain again, which I love to do as it gives me a chance to try out new Indian dishes on my guinea pig guests. So Andhra-style lamb curry was the new dish yesterday and it was, as expected, a hit. Morsels of juicy stew meat slow-cooked on the stovetop for more than 2 hours in a medley of typical Indian spices: cinnamon, freshly ground coriander, cumin, Indian chili powder, and many others. The diced onions miraculously transform into a luscious dark gravy using the rich fat from the meat for assistance. We had made this dish (my husband and I) together combining tips from his mother and from our fellow Andhra friend Satish, who has been making lamb curry for my husband since their college days together. Though I don’t eat lamb usually, I will have to add this dish to the ShefsKitchen repertoire. Now on to further developing the recipe so I can teach it to others!