Lamb Keema with Potatoes and Peas Recipe – Sunset Magazine

Ingredients

• 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