1 lb 90/10 ground beef

1/2 Tbsp ghee

1¼ tsp cumin seeds

1 cup finely diced red onion

2 tsp ginger, minced

2 tsp garlic, minced

1½ tbsp tomato paste

1 (10 oz) can crushed tomatoes

1 tsp garam masala

1 tsp Kashmiri chili powder

¾ tsp paprika

¾ tsp ground coriander

½ tsp turmeric

1/2 tsp salt

1/3 cup peas

2–3 tbsp chopped cilantro (optional)

4 medium flour tortillas

1 cup aged white cheddar

1 tsp avocado oil

Recipe here

Heat oil in a wide skillet over medium heat.

Add cumin seeds. Let crackle 10–15 seconds.

Add diced onion + salt.

Cook 4–5 minutes until soft and lightly golden.

Add ginger and garlic. Cook 30–60 seconds until fragrant.

Add tomato paste. Cook until it darkens slightly.

Stir in crushed tomatoes + all dry spices.

Simmer 4–5 minutes until thick and slightly jammy.

Add ground beef. Break up finely.

Cook 8–12 minutes until browned and mixture thickens.

Add peas

Taste and adjust salt.

Finish off heat with cilantro.

Preheat oven to 425°F.

Cut each tortilla in half.

Place a scoop of keema in the center

Sprinkle 1 tbsp shredded cheese over the filling.

Fold both corners in, one at a time, overlapping to create a triangle

Place seam-side down on baking sheet.

Bake 20-25 mins until golden and crispy.