Heat oil in a deep pan, add the onion, root ginger and garlic. Saute for a few minutes, then add all the dried powdered spices. After the onions start oozing oil add the chopped tomatoes and the chopped mint and coriander leaves.
When the onion tomato mixture starts losing oil again add the peas and potatoes, fry it for sometime. After about 5-7 minutes add the lamb mince and stir the mixture thoroughly.
Let the mince cook for 15- 20 minutes at medium heat and cover the pan with its lid. After 25 minutes the curry should be done.
Garnish the keema with coriander leaves. You can serve it with basmati rice, roti or paratha. A perfect sunday lunch is READY...