Keema

Heat the oil or ghee in a large, heavy-bottomed pan or pot over medium heat (approx. 180°C / 350°F). Add the finely chopped onions and sauté, stirring occasionally, until they turn golden brown and slightly caramelized, about 8-10 minutes. This browning is crucial for flavor depth.

Add the ginger-garlic paste and chopped green chilies to the pan. Sauté for another 1-2 minutes until fragrant, ensuring the paste doesn't burn.

Add the ground lamb to the pan. Break it up with a spoon and cook, stirring frequently, until it is completely browned and no pink remains. Drain off any excess fat if desired.

Stir in the turmeric powder, coriander powder, cumin powder, optional red chili powder, and salt. Cook for 1 minute, stirring constantly, to toast the spices.

Add the chopped tomatoes (or puree) and garam masala. Cook, stirring occasionally, until the tomatoes soften and break down, and the oil begins to separate from the mixture, indicating the masala is well-cooked. This may take about 8-10 minutes.

Pour in about 0.5 cup of water (or more, depending on desired gravy consistency). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

Add the thawed peas to the keema. Stir well, cover the pan, and reduce the heat to low. Let it simmer gently for about 10-15 minutes, allowing the flavors to meld and the peas to cook through. Stir occasionally to prevent sticking. The gravy should thicken to a desirable, not soupy, consistency.

Taste and adjust seasoning (salt, chili) if needed. Garnish generously with fresh chopped cilantro before serving.