Heat 1/4 cup ghee. Fry the onions till brown and crisp; remove and grind to a paste with some water.
Mix the minced meat with the ginger and garlic paste and chopped papaya.
Add the roasted and powdered ingredients and the onion paste.
Marinate for at least 2 hrs. Heat the oil in a heavy-based saucepan with a tight fitting lid.
Add the minced meat, salt and chilli powder, mix well, cover and cook thoroughly over low heat.
Do not stir while cooking. The fat will separate when cooked.
Before serving, set alight a piece of charcoal.
Place it in a small bowl or in an aluminium foil shaped like a cup.
Place this in the centre of the cooked minced meat, pour the 1/2 tsp ghee and the powdered clove over it and cover immediately.
Leave thus for about 5 minutes, remove the coal and bowl/foil; serve mince garnished with chopped coriander leaves.
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Key Ingredients: keema, papaya, onion, green cardamom, black cardamom, black pepper, salt, red chilli, ginger, garlic, coriander seeds, cloves, clarified butter, cardamom, cinnamon, cumin seeds, mace, nutmeg, mustard oil, coriander leaves