Keema

Ingredients

• 1 lb. ground beef or lamb
• 3 cloves garlic or 1 tsp. garlic powder
• 1/4 tsp. each of black pepper, ground cloves, & ground cumin (recipe actually says 1 tsp. of each, but I keep it milder - you decide)
• 1 tsp. salt
• 1 Tbsp. fresh chopped ginger or 1 tsp. of ground ginger powder
• 1/4 tsp.ground cardamom or 3 cardamom pods (maybe use 1/2 tsp. to 1
• tsp. ground cardamom)
• 1/4 tsp. cinnamon or 1 stick cinnamon (maybe use 1/2 tsp. cinnamon, try increasing gradually while tasting)
• 2 Tbsps. vegetable oil
• 1 medium onion, chopped
• 2 medium potatoes, peeled and chopped
• 1 cup water
• 1/4 cup to 1/2 cup tomato catsup (needed to balance & bump up the flavors, but you won’t ever detect the catsup taste)
• 1 green chili, chopped (like a jalapeno, but REMOVE the seeds)
• 1 can (about 15 oz.) of tomatoes, or 2 fresh tomatoes, chopped
• 10 oz. pkg. frozen peas, or 17 oz. canned peas, drained
• Fresh cilantro leaves for garnish

Directions

1. Mix together meat, pepper, cloves, cumin & salt.
2. Saute onion in oil with garlic, ginger, cinnamon & cardamom.
3. Add potatoes & water & simmer 20 minutes until tender.
4. Add chili, tomatoes, catsup, & peas and cook 5 mins. or until it is cooked through.
5. If you don’t want to eat it in a bowl with crackers or toasted pita bread, you can put the filling into eggroll wrappers, sealing them well and deep frying them in 375 degree hot oil to make "Samosas" or deep fried savory pastries

Great with cardamom cashew coconut rice.