Instructions:

1. Heat oil and cook lamb
   Step 1:

   Heat vegetable oil in a frying pan over medium heat. Add chopped onion and cook until translucent. Add minced garlic, grated ginger, and green chili. Cook for another minute.
2. Add spices and lamb
   Step 2:

   Add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala to the pan. Mix well. Add minced lamb and cook until browned and cooked through. Stir in frozen peas and chopped cilantro. Remove from heat and let the mixture cool.
3. Prepare samosa filling
   Step 3:

   Take a spring roll pastry sheet and cut it in half diagonally. Place a spoonful of the lamb filling on one corner of the pastry. Fold the pastry over the filling to form a triangle. Continue folding the pastry in a triangular shape until the filling is fully enclosed. Seal the edges with water.
4. Deep fry the samosas
   Step 4:

   Heat oil in a deep frying pan. Carefully place the samosas in the hot oil and fry until golden brown and crispy. Remove from the oil and drain on a paper towel to remove excess oil.
5. Serve and enjoy
   Step 5:

   Serve the hot and crispy lamb keema samosas with your favorite chutney or sauce. Enjoy!