Heat up a dutch castiron, once hot, add oil followed by cumin seeds and a bay leaf. Saute for 45 seconds.
Add ginger, garlic, and green chilies. Saute for about 45 seconds.
Now add onions and salt. Saute for 4 minutes.
Add the tomatoes and season with a little salt. Stir.
Cover and cook for about 6-7 minutes on low-medium heat.
Add red chili powder, Kashmiri red chili powder, and coriander powder. Stir. Cook for a few seconds.
Now add water. Cook for about 4 minutes until the water evaporates and you have a paste-like consistency.
Add the turkey.
Stir well. Season with salt to taste.
This is what you'll have a couple of minutes later.
Cover and cook for 20 minutes on low-medium heat.
20 minutes later, this is what you should have. Add garam masala.
Add chopped cilantro and lemon juice.
Add frozen peas rinsed under warm water. Cook for 5 minutes.
Keema is ready. Turn off the stove.