Name: Keema matar
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1.5 lb Ground beef; 12 oz Frozen peas; 1 Yellow onion; 3 Roma tomatoes; 4 cloves Garlic; 1 inches Fresh ginger; 1 Serrano pepper; 0.5 cup Plain whole-milk yogurt; 1 bunch Fresh cilantro; 4 Naan; 2 tsp Garam masala; 2 tsp Ground cumin; 2 tsp Ground coriander; 0.5 tsp Ground turmeric; 1 tsp Chili powder; 2 tbsp Vegetable oil; 1.5 tsp Salt

Keema matar

Spiced ground beef with peas, done in one pan in about half an hour. Great with naan or rice.

How many people are eating

Written for 4. Everything below is scaled to 4.

What goes on the list — untick anything you have

1.5 lb Ground beef(or ground lamb, which is more traditional)
12 oz Frozen peas
1 Yellow onion
3 Roma tomatoes
4 cloves Garlic
1 inches Fresh ginger
1 Serrano pepper
0.5 cup Plain whole-milk yogurt
1 bunch Fresh cilantro
4 Naan
2 tsp Garam masala(spice aisle at Walmart, or any Indian market. Swap: cumin plus a pinch of cinnamon and cloves)
2 tsp Ground cumin· most people have this
2 tsp Ground coriander· most people have this
0.5 tsp Ground turmeric· most people have this
1 tsp Chili powder· most people have this
2 tbsp Vegetable oil· most people have this
1.5 tsp Salt· most people have this

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 35 minutes

Chop the onion and tomatoes finely, grate the garlic and ginger, and slice the serrano.
Heat the oil in a large skillet over medium-high heat and cook the onion 6 minutes until golden at the edges.
Add the garlic, ginger and serrano for 1 minute, then the ground beef. Break it up and cook 6 to 8 minutes until browned all over and the liquid has cooked off.
Stir in the cumin, coriander, turmeric and chili powder for 1 minute, then the tomatoes and salt. Cook 5 minutes until the tomatoes break down.
Turn the heat to low and stir in the yogurt a spoonful at a time so it does not split. Add the frozen peas and 1/2 cup water, cover, and simmer 8 minutes.
Stir in the garam masala, taste for salt, and finish with plenty of cilantro. Serve with warm naan.

Amounts are on the list above — they change with the number of people; the steps do not.