Heat a large frying pan over medium heat. Add a drizzle of oil and sauté the diced onion until translucent, about 5 minutes. Push the onion to the edge of the pan.

Form the beef mince into a rough patty and place it in the center of the pan. Season with salt and pepper. Cook for 2–3 minutes on one side until browned, then flip and brown the other side. Once both sides are seared, break the patty into chunks using a wooden spoon or spatula for a chunkier texture.

Push the mince and onions to the side of the pan. In the cleared space, add the minced garlic, grated ginger, tomato paste, cumin seeds, and curry powder. Stir and cook for 1–2 minutes, until fragrant, then mix everything together.

Add the passata to the pan. Mix well to combine with the mince and spices. Reduce the heat to low and let simmer gently for about 40 minutes, stirring occasionally, until the sauce thickens and reduces.

About 10 minutes before the end of cooking, stir in the frozen peas.

Taste the keema and adjust seasoning with more salt, pepper, or a squeeze of fresh lemon juice if desired.

Serve hot with steamed rice, naan, or your favorite bread.