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Heat oil in a large skillet over medium heat. Add lamb; press and break into small chunks with a rubber spatula. Cook, stirring occasionally, until it starts to get dark brown and crispy, 20 to 25 minutes.
Reduce heat to medium-low, add onion and garlic, and cook, stirring occasionally, until soft but not colored, 5 to 10 minutes. Stir in peas, orange zest and juice, cinnamon, salt and cumin; cook, stirring once or twice, until the liquid is evaporated, 30 seconds to 2 minutes. Serve garnished with pistachios and mint.