Kheema is a very popular dish all over northern India. In the cities, it is sold at stands in the streets and is often eaten as a quick snack or lunch. In its basic ingredients, kheema is similar to the hamburger casseroles often served in Western homes, but the Indian spices give it a uniquely rich flavor.

1 lb. ground lamb or beef
1 tbsp. garam masala (recipe on page 35) or 1 tsp. each pepper, ground cloves, and ground cumin
1/2 chopped
1 tbsp. chopped fresh ginger
3 cardamom pods 1 stick cinnamon
2 medium potatoes, peeled and chopped
1 c. water
1 green chili, chopped
2 medium tomatoes, chopped
1 10-oz. package frozen peas, thawed, or 1 17-oz. can green peas, drained
fresh coriander for garnish

1. In a bowl, mix together meat, garam masala, and salt.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger, cardamom, and cinnamon and fry about 5 minutes, or until onions turn brown. Add meat mixture and stir until meat is completely brown.
3. Add potatoes and water, lower heat, and simmer about 20 minutes, or until potatoes are tender and liquid has cooked off.
4. Add chili, tomatoes, and peas and stir to combine. Cook for about 5 minutes to heat through.
5. Remove skillet from heat. Remove cardamom pods and cinnamon stick from skillet. Garnish kheema with coriander leaves and serve steaming hot.

Preparation time: 15 to 20 minutes Cooking time: 45 minutes Serves 6 to 8