Preheat your oven to 425°F (220°C). Wash and dice Yukon Gold potatoes into even cubes before tossing them in olive oil. Spread them out on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.

In a large Dutch oven, heat a tablespoon of olive oil over medium heat. Add the ground beef and diced yellow onion, cooking for about 6–7 minutes, or until the beef is browned and onions are translucent.

Stir in the freshly grated ginger and minced garlic into the pot, allowing them to sauté for 1–2 minutes until ready.

Add salt, cracked black pepper, curry powder, garam masala, turmeric, and tomato paste to the pot. Stir and sauté for 2 minutes.

Pour in the fire-roasted diced tomatoes and full-fat coconut milk, stirring well. Bring to a gentle boil, then reduce to a simmer uncovered for 10 minutes.

Add in your roasted potatoes and frozen peas. Stir gently and let simmer for an additional 2–3 minutes.

Serve your Savory Keema Curry over rice or with naan. Garnish with lime juice and cilantro.