Heat a generous amount of oil in a frying pan over medium heat.

Add finely chopped onions and minced garlic to the pan, and sauté until they turn golden brown. This will enhance the aromatic base of the keema.

Next, add the minced meat and grated ginger to the pan. Cook everything together until the meat is browned, ensuring that it cooks evenly.

Once the meat is browned, it's time to add the key ingredient that gives the keema its distinct flavor – the curry paste. Choose your favorite curry paste and add it to the pan. Stir everything well to ensure that the meat is coated evenly with the flavors of the curry paste.

For a touch of sweetness, sprinkle a pinch of sugar into the mixture.

Now, it's time to add the tangy element that balances the flavors of the keema – tinned tomatoes. Add a can of tinned tomatoes to the pan, and mix everything well.

Add water to the pan, enough to cover the meat and create a gravy-like consistency. Stir everything thoroughly, making sure that all the ingredients are well incorporated.

Reduce the heat to low and let the keema simmer for about 20 minutes. This will allow the flavors to meld together and develop into a rich and aromatic curry.

After the simmering time, the keema curry should have thickened and become fragrant. Taste and adjust the seasoning if necessary, adding salt and pepper to suit your preference.

Finally, add a handful of peas to the keema and gently mix them in. Let the peas heat through for a few minutes.