Step 1

Heat the large wok or pan over medium-high heat, drizzle 2-3 tablespoons of oil. Add the chopped garlic, saute for few seconds and follow with the onion dices and cook for 1-2 minutes.

Step 2

Next, add the green chilli and lamb mince. Break the mincemeat into small pieces with a spatula and stir fry for 2-3 minutes until the meat is slightly brown.

Step 3

Season the keema with chilli powder, turmeric, garam masala, cumin seeds, coriander powder, black pepper, and salt.

Step 4

Stir in the chopped tomatoes and cook until the tomatoes are slightly soft.

Step 5

Now add the green peas, cooked basmati rice, and combine well with all other ingredients. Continue stir fry with medium-high for another 2-3 minutes, until cooked through.

Step 6

Make a taste test and add more salt and pepper if needed.

Step 7

Turn off the heat, sprinkle chopped coriander and transfer to serving plate.