Heat 1 tablespoon of oil in a large pan over medium heat. Add finely chopped onion, garlic, ginger, and chili, sautéing for 10-12 minutes until the onion is translucent and aromatic.

Add chopped tomatoes to the pan and cook for an additional 5-6 minutes, stirring until they soften and meld into the mixture.

In the same pan, add another tablespoon of oil if needed and increase the heat to high. Add lamb mince, breaking it apart with a wooden spoon as it cooks. Fry for about 5-7 minutes until browned.

Reduce the heat to medium and sprinkle in your chosen spices. Stir well, coating the browned lamb with the aromatic mixture. Allow the keema to simmer for 15 minutes, covered.

In the last 5 minutes of cooking, stir in the frozen peas, allowing them to heat through.

Serve your Easy Keema Curry hot, garnished with freshly chopped coriander.