Lamb Keema With Potatoes And Peas

• 2 tablespoons olive or vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 small serrano chile, minced
• About 1 tsp. salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons garam masala
• 1/2 teaspoon pepper
• 1 tablespoon tomato paste
• 1 1/2 pounds ground lamb
• 2 medium Yukon Gold potatoes, cubed
• 3/4 cup plain yogurt
• 3/4 cup whole milk
• 3/4 cup frozen peas
• Hot cooked rice
• 1/2 cup chopped cilantro

1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 3 minutes. Add garlic, chile, 1 tsp. salt, and the spices; cook 2 minutes longer. Stir in tomato paste.
2. Add lamb and cook, breaking up large chunks of meat, until no longer pink, about 3 minutes. Add potatoes, yogurt, and milk to pan and bring to a boil. Reduce heat until mixture is simmering vigorously, cover, and cook 10 minutes.
3. Stir in peas and cook 5 minutes longer, until peas are cooked through and mixture has thickened. Serve over rice with cilantro sprinkled on each serving. Add more salt to taste if you like.
4. Note: Nutritional analysis is per serving.

olive, onion, garlic, serrano chile, salt, ground cumin, ground coriander, garam masala, pepper, tomato paste, ground lamb, potatoes, plain yogurt, milk, frozen peas, rice, cilantro

Taken from www.myrecipes.com/recipe/lamb-keema-potatoes-peas (may not work)