Heat ghee or oil in a heavy-bottomed pan over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds. Sizzle for 30 seconds until aromatic. Add the finely chopped onions and cook, stirring frequently, for 8 to 10 minutes until they turn a deep golden brown.

Stir in the ginger-garlic paste and cook for 1 to 2 minutes until the raw smell disappears. Reduce heat to low, then add the Kashmiri chili powder, coriander powder, cumin powder, turmeric powder, and salt. Stir constantly for 30 seconds to cook the spices without burning them.

Increase heat to medium-high and add the ground meat. Cook for 8 to 10 minutes, using your spatula to break up any clumps. Stir continuously until the meat is fully browned and has lost its pink color.

Add the chopped tomatoes and water. Mix well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, cover with a tight lid, and reduce heat to low. Cook for 15 to 20 minutes, stirring occasionally, until the meat is tender and the tomatoes have broken down into a thick sauce.

Remove the lid and stir in the green peas and garam masala. Cook uncovered for 5 minutes over medium heat, stirring occasionally, until the peas are tender and the gravy is thick. Remove from heat, stir in the chopped coriander and lemon juice, and serve warm.