Heat the oil in a large non-stick saucepan over moderate heat. Add the cumin, cinnamon, and bay leaf. Stir until the cumin has darkened, about 10 secons. Add the ginger and garlic and stir for 30 seconds. Add the onions and salt if desired. Stir for 2 minutes. Add 2 tablespoons water. Reduce the heat to low and cook, stirring occasionally for 20 minutes or until the onions are golden brown. Add the tomatoes and cook until soft. Lightly beat the yogurt until smooth. Add the yogurt to the pan gradually, stirring constantly. Cook for about 5 minutes. Add the nutmeg, coriander, turmeric, and the red pepper powder, and stir for about 10 seconds. Add the lamb and cook, stirring to break up the lumps, until it is no longer pink and starts to brown. Add 1/4 cup of hot water. Reduce the heat. Cover and simmer, stirring occasionally, for 30 minutes more or until the lamb is tender. Add the peas, cover and cook for 3 minutes more or until the peas are tender, If the liquid is not totally absorbed, uncover the pan and cook until evaporated. Remove from the heat. Stir in the garam masala and lemon juice. Serve garnished with chopped coriander leaves.
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