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Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove with a slotted spoon to a medium bowl. Discard the fat.
Heat the remaining 1 tablespoon vegetable oil in the skillet over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion is soft, about 5 minutes.
Add the tomatoes, garam masala and turmeric and cook, stirring, until the tomatoes are softened, about 1 minute; season with salt and pepper. Return the meat to the skillet.
Stir in the yogurt and 1 ¼ cups water. Bring to a simmer, reduce the heat to medium-low and cook until the mixture is thick (similar to chili), about 12 minutes.
Stir in the peas and cook until heated through, about 2 minutes. Season with salt and pepper.
Divide the rice among bowls and top with the meat mixture. Top with the yogurt and cilantro and serve with lime wedges.