Heat the large wok or pan over medium-high heat, drizzle 2-3 tablespoons of oil. Add the chopped garlic, saute for few seconds and follow with the onion dices and cook for 1-2 minutes.
Next, add the green chilli and lamb mince. Break the mincemeat into small pieces with a spatula and stir fry for 2-3 minutes until the meat is slightly brown.
Season the keema with chilli powder, turmeric, garam masala, cumin seeds, coriander powder, black pepper, and salt.
Stir in the chopped tomatoes and cook until the tomatoes are slightly soft.
Now add the green peas, cooked basmati rice, and combine well with all other ingredients. Continue stir fry with medium-high for another 2-3 minutes, until cooked through.
Make a taste test and add more salt and pepper if needed.
Turn off the heat, sprinkle chopped coriander and transfer to serving plate.