Lamb Keema

Heat oil in a wide pan over medium heat and add the chopped onions. Cook for 6-7 minutes, until soft and lightly golden. Add the ginger garlic paste and cook for one more minute.
Add the ground lamb and salt. Break the meat apart with a spoon as it cooks. Continue cooking for 8-10 minutes, until the lamb loses its raw color and moisture begins to evaporate.
Add tomatoes, whisked yogurt, cumin, coriander, chili powder, and black pepper. Cook uncovered for 8-10 minutes, until the lamb is fully cooked and crumbly with no excess liquid. Keep stirring occasionally.
Add the green peas and cook for 3-4 minutes until tender and well mixed into the keema. Sprinkle in the garam masala, give it a final stir, and cook for 1 minute. Remove from heat, squeeze lemon juice, and garnish with chopped cilantro.