Kheema

1 lb lean ground beef or 1 lb lamb
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons finely minced fresh ginger
1 tsp salt
1 tsp cumin
1/2 tsp ground cinnamon
1/2 tsp turmeric
1/2 tsp cayenne pepper
1 (10 ounce) package frozen peas, thawed
2 large potatoes, peeled and cubed
(I left these out when I made this the first time, since I served this dish with Aloo Dum, which has loads of potatoes.)
10 oz tomato sauce (I made mine using garden tomatoes and tomatillos.)
1/2 cup water
1 cup chickpeas, canned, rinsed


Brown the beef in a large skillet. Drain all but 2 tablespoons of fat. Add chopped onions, garlic, and ginger and the salt to beef. Sauté 2 minutes. Stir in spices and mix well. Cook 1 minute over medium high heat. Add peas, potatoes and mix again. Cover pan and cook over medium heat 10 minutes. Stir in sauce, water and chickpeas. Cover again and cook until chickpeas and potatoes are heated through. Serve over rice or in Pita or Naan bread, with yogurt or raita, fresh tomatoes and sliced cucumbers.