Chop and prep all your ingredients before you start cooking.

Using a big stock pot or Dutch oven, fry onions on medium heat, stirring frequently until they start to caramelize.

Add ghee or oil to the pan and give them a pinch of salt or two and cook until they are a medium golden color.

Clear a space in the pan, adding more ghee or oil there. Throw in the jalapeño, ginger and garlic and fry for a minute or two until fragrant.

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

Brown the meat in two batches, removing half of the masala-onion mixture and setting it aside.

Add half the ground meat to the pot, sprinkle with salt and pepper and brown as you combine it thoroughly with the onion mixture.

Repeat with the remaining meat and masala-onions and then combine it all back together.

Preheat the oven to 350 F.

Add the tomatoes, tomato paste and sprinkle with just a little more salt. Simmer on low, covered, about 15-20 minutes.

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

Taste and adjust spices, salt and pepper as needed. Stir in the frozen peas, if desired.

Transfer the palak keema into a 13x9 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 fresh cilantro, plain yogurt, coriander chutney and whatever other bonus chaat toppings you like.