Gather and measure spices. Finely chop the onion, mince the garlic, grate the ginger, chop the green chilies (if using) and dill. If using whole lindi/long pepper, grind to a powder and measure 1/2 tsp.

Sauté onions

Heat vegetable oil in a wide heavy skillet or sauté pan over medium heat until shimmering. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and beginning to caramelize, about 8–10 minutes. Reduce heat if onions brown too quickly.

Add garlic, ginger and spices

Add the minced garlic, grated ginger and chopped green chilies to the pan. Sauté 1–2 minutes until fragrant. Stir in ground cumin, ground coriander, turmeric and the ground lindi pepper; cook 30–45 seconds to bloom the spices.

Brown the lamb

Increase heat to medium-high and add the minced lamb to the pan. Break it up with a spatula and cook, stirring and pressing, until it is browned and most liquid has evaporated, about 7–9 minutes. Season with 1 tsp salt and 1/4 tsp black pepper while cooking.

Incorporate tomato paste and yogurt

Push the meat to the side, add the tomato paste to the cleared space and cook 1 minute to remove raw tang. Stir everything together, then reduce heat to medium-low and add the yogurt in small dollops, stirring to combine. Cook for 3–4 minutes so the mixture becomes cohesive and slightly thickened. Add remaining 1/2 tsp salt and remaining black pepper, tasting and adjusting.

Add peas and simmer

Stir in the peas and cover the pan. Cook 4–6 minutes for frozen peas (slightly longer for fresh) until peas are tender and heated through. If the mixture seems dry, add 1–2 tablespoons water to loosen; if too wet, cook uncovered a few minutes to reduce.

Finish with dill, butter and lemon

Off the heat, stir in the chopped fresh dill, butter and lemon juice. Sprinkle garam masala over the top and mix. Taste and adjust salt, pepper, or lindi pepper for warmth. Keep warm while preparing the pau.

Pau (rolls) & assembly

Toast the rolls

Slice the dinner rolls (pau) horizontally without cutting all the way through if you like pocket-style, or fully halve. Heat a separate skillet or griddle over medium heat and melt 1 tbsp butter. Place rolls cut-side down and toast until golden and crisp, about 1–2 minutes. Alternatively, warm in a 350°F (175°C) oven for 5 minutes.

Assemble New Keema Pau

Open each toasted roll and spoon 3–4 tablespoons of the hot keema into each. For a café-style presentation, mound the keema so it slightly overflows. Sprinkle a little extra chopped dill or coriander if desired.

Serve

Serve immediately with lime or lemon wedges on the side. Provide extra butter or pickle if you like. Keema keeps well; refrigerate leftovers in an airtight container for up to 3 days.