Begin by finely chopping the yellow onions, garlic, and fresh ginger. Dice the Roma tomatoes and measure out the spices including garam masala, cumin, coriander, turmeric, and cinnamon.

In a large pot, warm 2 tablespoons of ghee or olive oil over medium heat. Add the minced onions and sauté until caramelized, about 10-15 minutes.

Create a small space in the pot and add the chopped jalapeños, minced garlic, and ginger. Cook for an additional 2-3 minutes until fragrant.

Stir in the garam masala, cumin, coriander, turmeric, and a pinch of cinnamon into the onion mixture. Cook for another 1-2 minutes.

Add the ground beef or lamb to the pot in batches, browning the meat for about 5-7 minutes until fully cooked.

Introduce the diced Roma tomatoes and tomato paste to the pot, reduce heat, cover, and let simmer for 15-20 minutes.

Stir in the frozen spinach, fresh lemon juice, chopped cilantro, and optional peas. Cook for another 5 minutes.

Preheat your oven to 350°F (175°C). Layer the meat mixture into a greased casserole dish, top with frozen tater tots, and bake for 40-50 minutes.

Remove from the oven, let cool slightly, and serve warm with toppings.