On a medium heat, melt the coconut oil and butter in a saucepan big enough to hold all the ingredients for your keema matar. As soon as the buttery oil starts to foam, add the chili, onions, garlic, ginger, cardamom pods, fresh cilantro, and bay leaves. Stir well and let the mix slowly fry on a low-medium heat for about five minutes with the occasional stir. You’re aiming here for the onions to completely soften and just begin to pick up a little golden color.
Once that happens, drop the heat to low and add the ground cilantro, cumin, turmeric, cinnamon, black pepper, and salt. Continue to cook on that low heat with a few stirs for another five minutes. If the mix starts catching on the bottom of the pan, add a few teaspoons of water – just barely enough to stop it catching. Time now to brown the lamb mince.
Turn the heat to medium-high and thoroughly mix in the minced lamb. Use a spatula to break the mince apart so there are no clumps. Keep on stirring so all the lamb begins to brown a little but doesn’t get a chance to stick to the bottom. About five minutes or so of that slow stir-frying on medium-high heat should do the trick with the lamb.
Now add the canned tomatoes, sugar, and water. Stir well, let the pan come up to a slow simmer, and then drop the heat to low. Cover the pan with the lid just slightly ajar, and let it simmer away for 30 minutes with a few good stirs.
Add the potatoes and continue to simmer with the lid ajar for about another 20 minutes - so that the potatoes are just cooked through. When they are, taste for salt. The potatoes will absorb quite a bit of the saltiness, so you may well need to add more to your taste. Good. Almost finished.
Stir in the frozen peas together with the lemon juice, and cook on low for a final five minutes. Done - ready to serve with your kheera raita and warm flatbreads.