Curried Lamb or Beef with Potatoes (Keema Alu): Use ground lamb (sometimes sold as lamb patties) or beef. Omit chili powder, cocoa, chorizo, and green bell pepper. Add 2 pounds scrubbed or peeled Yukon Gold or red-skinned potatoes that have been cut into ¾-inch chunks and 10 ounces fresh or frozen cut green beans. After adding tomatoes, sprinkle 1½ tablespoons curry powder and 1 teaspoon salt on top. After cooking, eliminate garlic and oregano and stir in 3 tablespoons chopped fresh cilantro, 2 teaspoons grated fresh ginger (optional), and more curry powder, if needed. If you wish, thicken stew by stirring in ½ to 1 cup yogurt. Serve over rice. Instead of optional garnishes, accompany with mango chutney or an Indian pickle, such as lime or eggplant. (I recommend Patak’s brand for both.)