Heat medium size pan on medium-high heat and add ghee in it. Add all the whole spices and saute them for 30 seconds.
Add onions, green chilies, saute for 4-5 minutes until they turn golden. Add ginger, garlic, and saute for 2 minutes until the raw smell is gone
Add tomatoes and all spices. Saute for 4-5 minutes until the liquid is all dried up and the oil starts to separate.
Add ground mutton. Mix well with the other ingredients. This is important, so the keema does not form lumps.
Cook till the keema for 4-5 minutes until it changes color. Then lower heat, cover with a lid for 4-5 minutes. Then cook uncovered till the meat is cooked through and fat separates once again. This will take about 10-12 minutes. Stir at regular intervals. Add the green peas, yogurt, and water. Stir and cook for 3-4 minutes.
Add lemon juice, cilantro leaves and mix well.
Garnish with cilantro and serve hot with naan or dinner rolls (toast them with a little butter).