Beef Keema

• 2 tablespoons cooking oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh ginger
• 1 1/2 pounds ground beef
• 2 1/2 teaspoons ground coriander
• 2 1/2 teaspoons ground cumin
• 1/4 teaspoon fresh-ground black pepper
• 1/2 teaspoon turmeric
• 1/8 teaspoon cinnamon
• 1 1/2 teaspoons salt
• 1 pound boiling potatoes, peeled and cut into 1/2-inch pieces
• 1 cup plain yogurt
• 3/4 cup whole milk
• 3/4 cup frozen petite peas
• 1 1/2 teaspoons lemon juice
• 1/2 cup chopped cilantro

1. In a large deep frying pan, heat the oil over moderate heat. Add the onion and cook until starting to soften, about 3 minutes. Stir in the garlic and ginger and cook 1 minute longer. Add the beef and cook until no longer pink, about 3 minutes. Drain off any fat.
2. Add the coriander, cumin, pepper, turmeric, cinnamon, and 1 teaspoon of the salt to the pan. Cook, stirring, for 1 minute. Stir in the potatoes, yogurt, and milk. Bring just to a boil. Cover the pan. Reduce the heat and simmer for 20 minutes. Uncover the pan and simmer for 5 minutes longer.
3. Stir in the peas and the remaining 1/2 teaspoon salt. Simmer until the peas are just done, about 2 minutes. Stir in the lemon juice and the cilantro.
4. Wine Recommendation: Whenever there are a lot of elements in a dish, it is best to keep the wine simple. Here, an uncomplicated but fruity Beaujolais will be charming.

cooking oil, onion, garlic, fresh ginger, ground beef, ground coriander, ground cumin, freshground black pepper, turmeric, cinnamon, salt, boiling potatoes, plain yogurt, milk, frozen petite peas, lemon juice, cilantro

Taken from www.myrecipes.com/recipe/beef-keema-0 (may not work)