The Second Best Curry Ever

The very best curry Karl ever made for me was so hot one bite immediately caused endorphin euphoria. Indian food is not particularly popular in our little neck of the woods and decent ingredients are hard to come by. We found the Vindaloo paste in an Asian Grocery store the first time and the second time in Indianapolis on the second happiest day of our lives. A trip to Minnesota yielded the Maykway powder but we're gonna have to beg Danny for an airmail package soon as we're almost out of it and tea.

2 lbs sirloin, top round or eye of round sliced into thin strips
1 cup sour cream
1/3 cup Patak's Vindaloo Curry Paste *
1 Tablespoon Maykway Hot Curry Sauce Mix **

1 large lemon sliced thinly
1/4 cup vegetable oil
2 sweet bell peppers (preferably red and yellow) sliced into strips
1 med onion diced
1 15 oz can diced tomatoes
2 jalapeno peppers sliced into rings

1 cup sourcream
2 cups water
1/4 cup Maykway Hot Curry Sauce Mix **

Mix 1 cup sour cream, 1/3 cup Vindaloo paste and the Curry Sauce Mix together in a bowl or zippy bag. Add the sirloin and mix to coat and combine.
Heat the oil in a wok or large fry pan over medium high heat. Add the lemon slices and stir fry until limp and lightly browned. Remove from oil and set aside. Add the sirloin with all of it's marinade to the pan. Cook until the marinade starts to separate and the meat is mostly cooked. Add the bell peppers, onion, tomato and jalapeno and cook for 5 minutes. stir in the remaining cup of sour cream, the water and the curry sauce mix. Stir and bring to a boil, mix the fried lemon slices back in and cook for 1-2 minutes more. Serve over rice or rice pilaf or fried rice. Mmmmmmmm!!!
*You can use a different brand if you must
**Karl's brother sends this to us and it may be difficult to find. You can substitute your favorite curry powder and some cornstarch to get the proper thickening power.