Matt and I were in Germany a few years ago, and friends of his kindly offered us some post-dinner cherry schnapps. "It's sweet," they said. Cherry? Sweet? Count me in. Then I tasted it. Holy cleared sinuses, Batman! Sweet? Sweet? I thought it would burn a hole in my belly. I like to think I played it cool and drank it without flinching, but in reality, I'm no good with harsh liquor.
I had a similar reaction to Chicken in a Red Sweet Pepper Sauce (pg 101 of Indian Cooking). After the fact, I figure that the title indicates the use of a bell pepper instead of a hot chili pepper, but it led me to expect a sweeter, mellower dish. For this one, a red pepper, an onion, ginger, garlic, almonds, and spices are pureed into a paste, and that's what the chicken cooks in. All in all, spicier than I expected, but very tasty and lots of vegetables.
Delhi-Style Lamb Cooked with Potatoes (pg 73) is a tomato-based sauce. Potatoes are always welcome in this household, and they were much appreciated here. They absorbed so much flavor (garlic, cumin, coriander, turmeric, cayenne), I would have been perfectly happy eating a big bowl of just the potatoes. No lamb necessary. These potatoes were special.
Instead of plain old normal rice, I made Simple Buttery Rice with Onion (pg 194). Buttery. Oniony. Good.
Conclusion: Liked it.