Heat a large, heavy skillet over medium heat and add the Ghee; when it shimmers, add the whole spices: Cumin Seeds, Bay Leaf, Green Cardamom, Clove and Cinnamon Stick and let them sizzle for 30–45 seconds to release their aroma.
Add the thinly sliced Onion and sauté, stirring occasionally, until it turns soft and golden-brown, about 8–10 minutes.
Stir in the chopped Green Chili and Ginger-Garlic Paste and cook for 1–2 minutes until the raw smell disappears.
Add the chopped Tomato and cook until it breaks down and the oil begins to separate from the masala, about 6–8 minutes.
Sprinkle in the Ground Turmeric, Kashmiri Red Chili Powder, Ground Coriander, Ground Cumin and Salt; cook, stirring, for another 1–2 minutes to toast the spices and deepen their flavor.
Add the Ground Lamb, breaking it up with your spoon or spatula; cook over medium-high heat until well browned and no longer pink, about 8–10 minutes.
Stir in the Green Peas and pour in about 1 cup of Water (add more for a saucier curry). Bring to a gentle simmer, cover, and cook 10–15 minutes so the flavors meld and the peas become tender.
Uncover and simmer a few minutes longer if you need to reduce the sauce to your desired thickness, then stir in the Garam Masala and taste, adjusting Salt if needed.
Finish by squeezing in the Lemon Juice and stirring through the chopped Cilantro. Serve the keema hot with rice, naan, or roti.
