Trois Couleurs: The Happy Version

On the left is curry beef tendons, in the middle is rice and on the right is green papaya and carrot salad. The curry is my standard but this time I made some garam marsala with coriander seeds, black pepper, hot pepper flakes, cinnamon, cloves, cumin and all spice. The marsala is sautéed lightly in a little oil before the tendons are added with frozen peas to reheat. The salad is basically an Indian recipe I remember from one of Jaffrey's cookbooks. Black mustard seeds are popped in a little hot oil with hot pepper before adding to shredded carrots and then finished with salt, pepper and lemon juice. I mixed in some green papaya because I have a green papaya. Good combo.