Heat oil in a large pan over medium heat. Add cumin seeds and allow them to splutter for a few seconds.
Add the chopped onions and sauté for 5–6 minutes until golden brown.
Stir in the ginger garlic paste and green chillies. Cook for 1–2 minutes until fragrant.
Add chopped tomatoes, red chilli powder, ground coriander, ground turmeric, and salt. Cook for 5–6 minutes until the tomatoes soften and the oil begins to separate.
Add the minced lamb and stir well to break up any lumps. Cook for 8–10 minutes until browned and the moisture evaporates.
Pour in water and stir. Cover and simmer on low heat for 10 minutes.
Add the green peas and garam masala. Stir and cook for another 5 minutes until the peas are tender and the keema is cooked through.
Garnish with chopped fresh coriander and serve hot with roti, naan, or rice.
