Preheat your oven to 425°F (220°C). Dice the Yukon Gold potatoes into uniform pieces for even cooking. Toss them in olive oil, sprinkle with salt, and spread them on a baking sheet. Roast for 25-30 minutes, or until golden and crispy, giving them a gentle stir halfway through for even browning.

In a large Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and diced onion, cooking for 6-7 minutes until the beef is browned and the onion is translucent.

Once the beef is browned, add grated ginger and minced garlic to the pot. Sauté these fragrant ingredients for 1-2 minutes, stirring constantly.

Incorporate sea salt, cracked black pepper, curry powder, garam masala, and turmeric into the beef mixture along with tomato paste. Stir well and cook for about 2 minutes.

Add the fire-roasted diced tomatoes and full-fat coconut milk to the Dutch oven. Increase the heat and bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes.

Stir in the frozen baby peas and the roasted potatoes you prepared earlier. Allow the curry to simmer for an additional 2-3 minutes.

Ladle the rich and creamy Keema Curry over a bed of fluffy steamed rice or serve it alongside warm naan, finishing with a squeeze of fresh lime juice and a sprinkle of chopped cilantro.