Lamb Keema with Potatoes and Peas

This simple one-pot recipe is simple and quick enough for a weeknight dinner. Don't hesitate to replace the lamb with ground beef, and try fresh peas instead of frozen meat in season, as it takes a little less time to cook.
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, 3 minutes. Add the garlic, chili, 1 tsp salt and spices; cook for another 2 minutes. Add the tomato paste.Add the lamb and cook, cutting the meat into large chunks, until it is no longer pink, about 3 minutes. Add the potatoes, yogurt, and milk to a saucepan and bring to a boil. Reduce the heat until the mixture begins to simmer vigorously, cover and cook for 10 minutes.Add the peas and cook for another 5 minutes, until the peas are cooked through and the mixture thickens. Serve with rice, sprinkling each serving with cilantro. If you like, add salt to taste.Note: A nutritional analysis is provided for each serving.