Lamb Kheema in a Hurry Curry

Ingredients

• 3 T peanut or vegetable oil (divided)
• 3 small red potatoes, unpeeled and cut into about 1/2″ pieces
• 1 tsp cumin seeds
• 1 large onion, chopped
• 1 T garlic, minced
• 1 T ginger, finely grated
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 # ground lamb
• 1 tsp salt
• 1 c canned tomatoes – crushed or pureed – plus 3/4 cup water (or 14.5 oz can diced tomatoes works too)
• 2 chopped fresh tomatoes – if tomatoes are in season; omit if they’re not
• 1/4 c yogurt
• 1 c frozen peas
• juice of 1/2 lemon or lime
• chopped cilantro

Heat 1 T oil in a deep pan until it’s medium hot.  Add the chopped potatoes, turn down the heat a bit, and cook and stir until soft – won’t take more than 5 minutes.  Remove the potatoes from the pan.  Add the rest of the oil; heat until medium hot, then add the cumin seeds followed almost immediately by the onions (so the seeds don’t burn but still have a moment on their own in the hot oil); saute until the onions are soft; add the the garlic, ginger, coriander, ground cumin, turmeric, and garam masala, stir in well, and saute for about 1 more minute.  Add the ground lamb and salt and saute until the lamb is no longer pink – or until it’s cooked.  Add the canned tomatoes and water, the chopped tomatoes, if you’re using them, and bring all to a boil.  Turn down the heat and simmer for 15 minutes or so, uncovered.  If it appears to get dry-ish, just add a little water.   After it’s simmered,  add the yogurt and frozen peas and previously cooked potatoes and return just to a boil.  Remove from the heat; stir in the lemon juice.  Serve the hurried-curry with the cilantro on top –  either by itself or on rice.