Heat the vegetable oil in your large pan over medium heat. Add the chopped onions and cook them slowly until they are soft and golden. This usually takes about eight to ten minutes.

Stir in the minced garlic and freshly grated ginger. Cook these with the onions for another minute until they smell wonderful. Be careful not to let the garlic burn in the pan.

Turn up the heat slightly and add the minced lamb. Break it up with your wooden spoon and cook until it is brown. Drain off any extra fat if you want a leaner meal.

Add the curry powder, cumin, coriander, and turmeric to the meat. Stir well for two minutes to toast the spices. This step is very important for a deep and rich curry flavor.

Stir in the chopped tomatoes and the tomato purée. Mix everything together until the meat is well coated. The sauce will start to look thick and very red at this point.

Add the cup of stock to the pan and bring it to a boil. Then, lower the heat and let it simmer gently. Simmering helps all the different flavors blend together perfectly.

Add the frozen peas to the curry after about fifteen minutes of simmering. Cook for another five minutes until the peas are tender. They add a lovely pop of color and sweetness.

Taste the curry and add salt and pepper if needed. Turn off the heat and sprinkle fresh cilantro over the top. Your delicious homemade keema curry is now ready to be served.