Don't know what keema is? Neither did I until I asked Twitter what I should do with some ground lamb. Thanks, Twitter!
(more specifically, thanks, @marlenaspieler!)
So I Googled around a bit and kind of smushed together a few online recipes' worth of lamb keema approaches, like this one and this and that. I had just about everything I needed, ground lamb and peas and shallots and spices.
Including some spices I don't get around to using that often...
But for more photogenic purposes I would like to point out that the coriander and fennel seeds you can kind of see above were toasted in a dry pan and then cracked/crunched a bit in the much more lovely-to-look-at mortar and pestle pictured below the jump: