In a skillet over medium-high heat, add the oil, cumin, onion, garlic and ginger powder and gently fry.
Add the ground beef and cook for a few minutes, stirring often, until it’s no longer pink and most of the moisture dries up. Break up the meat into small pieces to avoid any irregular lumps of meat.
Add the tomato, yogurt, paprika, turmeric and salt and continue to cook for 2 minutes, until the tomatoes begin breaking down and the liquid begins to boil.
Lower the heat to medium, cover and allow it to cook for about 5 minutes.
Uncover the skillet, stir in the peas, and add ¼ cup water.
Cover the skillet and cook for an additional 5 minutes, until the peas and meat are cooked.
Adjust the salt and spices to your preference, lower the heat again and allow the additional liquid to evaporate.
Remove from heat and squeeze in lime juice.