Pre-heat your skillet over medium heat.
Add the oil. It should shimmer slightly. Add the cardamom, bay, kashmiri chilies and cassia bark. Cook the whole spices until little bubbles form around the spices - about 30 seconds.
Add the garlic ginger paste. Stir. Cook until the sizzling subsides.
Reduce heat to medium low and stir in the kashmiri chili powder, kasoor methi, madras curry powder and salt. You are blooming the spices here. Absolute magic. It really makes a difference.
Cook, stirring constantly for about 30 seconds.
Add the tomato paste. Stir to combine and cook about 30 seconds.
Add the minced lamb. Break up any big chunks. Cook until all the meat is brown. You don't want to break the pieces up too small. It will be hard to eat.
Add the water. Simmer, uncovered until the water evaporates. This should take 5-10 minutes. Depends on the heat. Keep an eye on it.
Use a slotted spoon to remove the keema from the pan. This is much easier than trying to spoon fat out of the pan with keema in the way. Discard the fat.
Taste and adjust for salt if needed. Keep warm.