Samosa Chaat Dish

Ingredients

• 2 medium onions, diced
• 2 Tablespoons ghee or olive oil, divided
• 1 jalapeño, seeded and minced
• 3 garlic cloves, minced
• 2 teaspoons ginger, minced
• 1 Tablespoon garam masala
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 teaspoons turmeric
• 1/4 teaspoon cinnamon
• 1 pound ground beef or lamb
• salt and black pepper, to taste
• 3 Roma tomatoes, diced
• 1 Tablespoon tomato paste
• 8 ounces frozen spinach
• juice of one lemon
• 1/2 cup fresh cilantro, chopped
• 1/2 cup frozen peas
• tots, to top

Directions

Heat the oven to 350° F.

In a large pot or Dutch oven, fry onions on medium heat, stirring frequently until they start to caramelize. Add 1 Tablespoon of ghee to the pan, season generously with salt, and cook until they are a medium golden color.

Add the remaining 1 Tablespoon of ghee, along with the jalapeño, garlic, and ginger. Stir to combine, and cook until fragrant, 1 - 2 minutes.

Add the garam masala, cumin, coriander, turmeric and cinnamon and stir to combine.

Add the ground beef, season generously with salt and pepper, and cook until the beef is browned.

Add the tomatoes and tomato paste and season generously with salt. Stir to combine, cover, and simmer 15 - 20 minutes, stirring occasionally.

Turn off the heat. Stir in the frozen spinach, frozen peas, lemon juice and about half of the chopped cilantro.

Transfer the mixture into a 13-inch by 9-inch casserole dish. Top with a single layer of tater tots.

Bake for 40-50 minutes or until the tots are crispy and golden brown.

Serve with the remaining cilantro, plain yogurt, coriander chutney, sweet tamarind chutney, or bhel sev.