Heat the oil in a pan and add asafetida to it. Fry until it releases a nice smell. Add ginger, garlic, green chilies, minced lamb and beaten yoghurt and mix well. Cover the pan and cook over medium heat until all the water evaporates from the mixture. Add the peas and fry for a minute. Then add all the spice powders, salt and cardamom and fry for 5 minutes. Pour a cup of hot water and cover the pan. Cook until the meat is tender and the gravy is thick. Serve hot garnished with chopped coriander leaves.