- Mix the minced lamb with 500ml of water and break it up with your hands until the mixture is about the same consistency as porridge. This will help achieve a smooth keema without any lumps. Set aside.
- In a large pan or wok, heat the rapeseed (canola) oil over a medium high heat. When visibly hot, stir in the cinnamon and cardamom pods and let the flavour of these spices infuse into the oil for about 30 seconds.
- Add the onion and fry, stirring occasionally for about 10 minutes, or until the onion turns light brown. Stir in the garlic and ginger paste, fry for an additional 30 seconds, then tip in the meat/water mixture. Cook on high for about 5 minutes to cook the meat through, stirring regularly to prevent any meat lumps.
- Add the turmeric and garam masala and stir well to combine, then simmer while you prepare the coriander and chillies. Blend the coriander and chillies with about 70ml of water into a smooth paste, then pour it over the keema. Stir well and cover the pan. Continue cooking for a further 5 minutes.
- Add the peas, cover and continue cooking for another 5 minutes. This is a dry curry, so there is no need to add more water unless it is looking a little too dry. Cook until the oil separates from the meat mixture. Season with salt.
- Pour onto a warm serving plate and serve with the lime wedges and hamburger buns, which can be broken up to scoop up the keema.
Tip: Toasting the hamburger buns in a little butter is a nice and delicious touch.